Real Recipes From Real Home Cooks ®

strawberry colada coconut cake

review
Private Recipe by
Chrystal Cackler
Huntsville, AL

Obtained online.

yield 12 serving(s)
cook time 30 Min
method Bake

Ingredients For strawberry colada coconut cake

  • FOR THE CAKE
  • 1 pkg
    white cake mix
  • 3/4 c
    master of mixes® strawberry colada mixer (or your favorite brand)
  • FOR THE FROSTING
  • 2 c
    sour cream
  • 2 c
    powdered (confectioner's) sugar
  • 1 c
    cool whip® whipped topping, thawed
  • 7 oz
    grated bakers® angel flake coconut (**use 1/2 cup in frosting and the rest of bag for the tinted coconut garnish)
  • FOR THE TINTED COCONT GARNISH
  • 2 tsp
    master of mixes® strawberry colada mixer (or your favorite brand)
  • remainder of 7-oz. grated bakers® angel flake coconut from above

How To Make strawberry colada coconut cake

  • 1
    For Cake: Preheat oven per cake mix instructions. Prepare cake mix as directed on box, using 3/4 cup Strawberry Colada Mixer for part of water. Bake in 2 greased-and-floured 9-inch layer pans. Carefully remove cake from pans and cool completely on racks.
  • 2
    For Frosting: Stir powdered sugar into sour cream. Fold in whipped topping and 1/2 cup of the coconut. Fill and frost cake.
  • 3
    Tinted Coconut Garnish: Pour remaining coconut into a jar and add 2 tsps. of strawberry colada mixer and shake well until coconut is evenly pink. Garnish top and sides of cake. Wrap tightly in plastic wrap or store in air-tight cake container. Refrigerate.
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