no fuss coconut cake with coconut buttercream icin
We love this coconut cake chilled from the fridge. It is refreshing for a light dessert and so easy to make ahead of time or even at the last minute. Cake can be cooled quickly in the freezer before icing to speed up your prep time and make it easier to spread icing. I hope you enjoy this as much as we do.
►
yield
16 - 20 people
prep time
15 Min
cook time
30 Min
method
Bake
Ingredients For no fuss coconut cake with coconut buttercream icin
-
1 boxwhite cake mix
-
3egg whites
-
1 1/4 ccoconut milk, milk or water to reduce calories
-
1/3 coil
-
1/2 ccoconut or more to taste
-
1 tspcoconut extract
- COCONUT BUTTERCREAM ICING
-
1/2 csoft butter
-
2 1/2 cpowdered sugar
-
1 tspcoconut extract
-
2 - 3 Tbspcoconut milk, unsweetened
-
1/3 cshredded coconut for topping
How To Make no fuss coconut cake with coconut buttercream icin
-
1Mix all ingredients for cake and beat well.
-
2Preheat oven to 350 F
-
3Pour Batter into greased 8 x 11 inch pan and bake approx. 30 minutes or until lightly browned and springs back in center.
-
4Meanwhile, beat soft butter with powdered sugar until smooth and creamy adding coconut extract. Add coconut milk slowly until you have achieved the proper consistency to spread on cooled cake.
-
5Spread icing on completely cooled cake and sprinkle with shredded coconut.
-
6We enjoy this cake chilled. Sit back and enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for No fuss Coconut Cake with Coconut Buttercream Icin:
ADVERTISEMENT
ADVERTISEMENT