Coconut Cake

Coconut Cake was the number one thing I craved when I was pregnant with my third child.  There is a French delicatessen and bakery that I love and in my first trimester I tried a slice of their Coconut Cake.  It was heavenly!

Coconut Cake RecipeI approximately ate a total of 17 slices of that coconut cake throughout my entire pregnancy.  The restaurant just happened to be right by my doctor’s office.  A good and a bad thing!  I even requested this glorious cake for my birthday that year.  I was full term at this point so eating more than a few bites of anything made me extremely uncomfortable.  Somehow I managed to eat an entire slice!

Coconut Cake Recipe

It’s been 6 years since that sweet obsession and since then it’s been on my list to recreate it.  To be honest, that list resides in my brain and sometimes I forget what’s actually on it.  It wasn’t until I went to that bakery a few weeks back with a friend that I remembered I wanted to make it.

Coconut Cake Recipe

And I’m here to tell you I’ve come up with one fabulous recipe!  And let it be said, I love coconut flavor. I just don’t like coconut texture.  If you are the same, feel free to leave off of the coconut flakes.  But, you guys!!!  This cake is incredible!  I wanted to make sure that I posted before Easter because I think this would be perfect for your holiday get together.

Coconut Cake Recipe

Are you a fan of coconut?

If you are you definitely need to make this glorious cake!

Coconut Cake
 
Prep time
Cook time
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An amazing and luscious Coconut Cake that is perfect spring dessert!
Author:
Recipe type: Dessert
Serves: 10-12 Servings
Ingredients
  • FOR CAKE:
  • 1 Betty Crocker White Cake Mix
  • 3.5 oz Instant Coconut or Vanilla Pudding Mix
  • 3 Large Egg Whites
  • 12 oz Coconut Milk
  • 1 tsp Coconut Extract
  • ¼ cup Canola Oil
  • FOR FILLING:
  • 3.5 oz Instant Coconut or Vanilla Pudding Mix
  • 1 cup Cream of Coconut
  • ½ cup Milk
  • FOR FROSTING:
  • 1 cup Butter, Softened
  • ¼ cup Shortening
  • 6 cups Powdered Sugar
  • ½ cup Cream of Coconut
  • 1 tsp Coconut Extract
  • Coconut Flakes, Optional
Instructions
  1. FOR CAKE:
  2. Preheat oven to 350 degrees.
  3. Grease and flour 2 8" round cake pans and set aside.
  4. In a large standing mixer whisk together all cake ingredients for 2 minutes on medium speed.
  5. Evenly divide batter into two cake pans and spread out.
  6. Bake for 25-30 minutes or until center is set.
  7. Remove and cool in pan for 1 hour. Invert onto a cooling rack and cool completely.
  8. FOR FILLING:
  9. Whisk together all filling ingredients for 1 minute or until completely mixed.
  10. Cover and chill for 2 hours.
  11. Mix in ½ cup of frosting into the filling mixture and blend well.
  12. Place one cake onto a cake plate and top with filling. You may not need to use all of the filling.
  13. Gently place second cake on top and chill until ready to frost.
  14. FOR FROSTING:
  15. Cream together butter, shorting, extract and cream of coconut together until smooth.
  16. Slowly add in the powdered sugar one cup at a time. Blend well.
  17. If you frosting is too thick add 2-3 TBSP of milk to it.
  18. Frost your cake and garnish the sides with coconut flakes.
  19. Best served chilled.

 

Coconut Cake RecipeCoconut Cake Recipe

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