Coconut Cream Cake

Linda Woodham

By
@fancygran

This is a great cake so moist and a great coconut taste. This is a family favorite.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
8-10
Prep:
20 Min
Cook:
15 Min
Method:
Bake

Ingredients

CAKE

1 box
duncan hines yellow cake mix.
5
4 eggs separated, 1whole egg
1/3 c
oil
2 1/2 c
coconut, shredded
1 1/2 c
water

ICING

2-8oz. pkg
cream cheese room temp.
4 c
powdered sugar
1 c
heavy whipping cream
2 tsp
vanilla extract
1 c
coconut

Step-By-Step

1Put 1/2 cup of coconut in non stick pan turn heat to med. high and toast your coconut. watch it close
2put 1/2 cup coconut in sauce pot with 1/2 cup water bring to boil then turn down to simmer for 10 min let cool to room temp.
3you need three 8-9 inch cake pans. I spray mine with Pam then line the bottoms with wax paper to make sure they don't stick.
4separate eggs, yolks in cake bowl and whites in medium size bowl, The one whole egg in cake bowl
5add oil and water to egg yolks. mix together
6now add your cake mix and beat for about 2 min.
7now beat your egg whites until soft peaks. fold egg whites into cake batter.
8fold in one cup of coconut
9pour into your 3 cake pans. cook on 350 degrees for about 12-15 min. watch do not let over cook. let cool
10icing
11put cream cheese in large mixing bowl, add 1 cup powder sugar beat until creamy. beat in rest of sugar, heavy cream, and vanilla. Fold in coconut. spread on cake when cooled.
12put your first layer on cake plate put icing on thick, then sprinkle with coconut. Do the next layer the same.
13top layer add icing to top then sides. Sprinkle toasted coconut on top.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy