Coconut Cake
An amazing, fluffy Coconut Cake with coconut cream filling and coconut buttercream frosting.
Servings 20 servings
Calories 519kcal
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
- 1/4 cup Canola Oil
FOR FILLING:
- 3.5 oz Instant Coconut or Vanilla Pudding Mix
- 1 cup Cream of Coconut
- 1/2 cup Milk
FOR FROSTING:
- 1 cup Butter Softened
- 1/4 cup Shortening
- 6 cups Powdered Sugar
- 1/2 cup Cream of Coconut
- 1 tsp Coconut Extract
- Coconut Flakes Optional
Instructions
FOR CAKE:
- Preheat oven to 350 degrees.
- Grease and flour two 8" round cake pans and set aside.
- In a large standing mixer whisk together all cake ingredients for 2 minutes on medium speed.
- Evenly divide batter into two cake pans and spread out.
- Bake for 25-30 minutes or until center is set.
- Remove and cool in pan for 1 hour. Invert onto a cooling rack and cool completely.
FOR FILLING:
- Whisk together all filling ingredients for 1 minute or until completely mixed.
- Cover and chill for 2 hours.
- Mix in 1/2 cup of frosting into the filling mixture and blend well.
- Place one cake onto a cake plate and top with filling. You may not need to use all of the filling.
- Gently place second cake on top and chill until ready to frost.
FOR FROSTING:
- Cream together butter, shorting, extract and cream of coconut together until smooth.
- Slowly add in the powdered sugar one cup at a time. Blend well.
- If you frosting is too thick add 2-3 TBSP of milk to it.
- Frost your cake and garnish the sides with coconut flakes.
- Best served chilled.