Supreme Coconut Cake

SK H

By
@Soos

My brother in law's birthday is in 3 days and he loves coconut. I have never made him a cake before so I wanted this to be a really great cake.

It was very easy to make and it was delicious.

It looked very elegant, and very coconut. The whipped cream frosting adds the perfect touch.

If you need a coconut cake that is easy to make and has loads of coconut flavor this is your recipe.

I always end up with a big coconut mess everytime I make this cake.


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Rating:
★★★★★ 4 votes
Comments:
Serves:
12
Prep:
30 Min
Cook:
25 Min
Method:
Bake

Ingredients

1 pkg
ducan hines white cake mix
4 oz
coconut, shredded
3
eggs
1/2 c
oil
1 c
water

FILLING

1
small package of instant coconut cream pudding or french vanilla
1 1/2 c
milk
3 oz
coconut, shredded

WHIPPED CREAM FROSTING

2 c
heavy whipping cream (or double cream)
1 tsp
pure vanilla extract
2 Tbsp
granulated white sugar
5 oz
coconut shredded

Step-By-Step

1Preheat oven to 350 degrees. Combine the cake mix eggs water oil and coconut and put into 2 round pans that are oiled and floured. I always save a little cake mix and use that. Making sure the mix is equally distributed so that they cook evenly.

2Bake for 20 minutes or until a toothpick comes out clean. Set aside and let cool for about 30 minutes.

3When cool take the pudding mix and add milk. Using less milk will make it thicker. Put in fridge while you are leveling your cake.

Step 4 Direction Photo

4Take the cake you are using for the bottom layer and with a serrated knife keeping it level with the top of the pan with a back and forth motion level the cake. I then take it out of the pan and flip it on to a plate upside down then take another plate and flip it upright.

Step 5 Direction Photo

5Take the pudding and spread the filling over the top of this layer and sprinkle shredded coconut over the coconut pudding.

Step 6 Direction Photo

6Remove top layer and set ontop of bottom layer as in photos

7In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes. Right before serving beat the mixture until stiff peaks form. Frost the cake and sprinkle with coconut.

8Keep refrigerated.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American
Hashtag: #coconut