COCONUT CAKE MADE WITH CAKE MIX RECIPES
COCONUT CAKE RECIPES - BBC GOOD FOOD
Get a taste of the tropics with our tasty coconut cakes. Use desiccated coconut or coconut rum to flavour traybakes, cupcakes, brownies and more.
Provided by Good Food team
Number Of Ingredients 1
COCONUT CAKE RECIPE - PILLSBURY.COM
This easy coconut cake recipe is bursting with the Coconut Cake's signature nutty, sweet flavor. This cake will make a flavorful statement from the cake batter and coconut cake frosting to the heaping layer of flaked coconut to finish it off. Keep it simple with yellow cake mix and everyday ingredients to make any coconut fan's dreams come true.
Provided by Pillsbury Kitchens
Total Time 8 hours 0 minutes
Prep Time 30 minutes
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Generously grease bottoms and sides of 2 (8-inch) round cake pans with shortening. Line pans with cooking parchment paper; grease paper, and lightly flour.
- In large bowl, beat cake mix, butter, coconut milk, water and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour batter evenly into pans.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans to cooling racks; remove cooking parchment paper. Cool completely, about 45 minutes.
- In medium bowl, mix 1 1/2 cups of the coconut, the sugar and sour cream. Spoon 1 cup of the mixture into large bowl; set aside.
- Cut each cake horizontally into 2 layers. Spread 1/2 cup of the remaining coconut-sour cream mixture on cut side of 1 layer. Repeat layers twice. Top with remaining layer, cut side down.
- In bowl of reserved coconut-sour cream mixture, stir in whipped topping, 1/2 cup of the coconut and the coconut extract until well mixed. Frost top and side of cake with mixture. Gently press remaining coconut onto top and side of cake. Cover; refrigerate at least 6 hours before serving.
Nutrition Facts : Calories 560 , CarbohydrateContent 72 g, CholesterolContent 75 mg, FatContent 5 1/2 , FiberContent 1 g, ProteinContent 5 g, SaturatedFatContent 20 g, ServingSize 1 Serving, SodiumContent 400 mg, SugarContent 53 g, TransFatContent 0 g
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VERY MOIST!!! Calling all coconut cake lovers! This one is for you! The secret to this cake is the use of frozen coconut (because of its wetness), the blend of sour cream and the required refrigeration time. Also, the use of the 'real butter' yellow cake mix, not a white cake mix. A true winner for flavor and moistness. My granddaughter requested a coconut cake for her birthday. I remembered that this was the popular recipe my mother used in the 1960s for her coconut cake. To get the best flavor it is required to let the cake "mellow" in the refrigerator at least a day before cutting and the longer, the better it gets. Therefore, patience is required. It has been known to be called "The 3 Day Coconut Cake". May be kept refrigerated up to one week. I normally use 2 square 8x8 cake pans for prettier slices and trim the brown off of the outer cake edges after cooling. Makes a great presentation for a birthday cake celebration. Time stated for recipe does not include refrigeration time.
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Reviews 4.5
Total Time 30 minutes
Calories 593.3 per serving
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Reviews 4.5
Total Time 30 minutes
Calories 593.3 per serving
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