My aunt, who has been with Jesus for two years now, made the best coconut cake. This isn’t her recipe but it always makes me think of her. This recipe is a good combination of convenience foods and whole ingredients. They come together in one of the most moist, delicious coconut cakes you will ever try.
Coconut Cake
I always put toasted coconut in between the cake layers but feel free to play! I've seen raspberries added and chocolate.
Ingredients
For the Cake
For the Frosting
Instructions
Cake Batter
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Preheat your oven to 350 degrees and mix cake batter
Grease and line 2 9-inch cake pans. To a mixer add cake mix, pudding mix, eggs, sour cream, vanilla, water, coconut milk. Mix all ingredients well, making sure to scrape down the sides as you go. Split the batter evenly between the two pans to make sure your layers are even. Put in oven to bake for 30 min
Toasted Coconut
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Toast about 3/4 cup of the coconut in a dry skillet on the stove top. Stir it occasionally until it reaches the desired brown color. Let it cool as the cake bakes.
Frosting
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Blend softened butter and cream cheese together making sure they are well combined. Add salt and cream. In one cup increments start adding powdered sugar. The amount of sugar added will determine the frostings consistency.
Assembly
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First put down one completely cooled cake layer. Then frost just the top. Add a the toasted coconut in one even layer. Add second cake layer. Frost entire cake. Using clean hands place and pat the remaining coconut on the top and sides of the cake. Chill until time to cut and serve. Store any leftovers in the fridge.
Note
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