coconut snow cake
This is one of the easiest, yet moistest cakes I've ever eaten!! I've made it many times in years past, but had misplaced the recipe in a move. I recently found it and was looking for a reason to make it. Last weekend I baked it for a birthday dinner gathering and it was just as delicious as I remembered it! EVERYONE loved it! It is a pretty cake to serve anytime during the winter, but I've also colored my shredded coconut and it makes a beautiful Easter cake! You've got to try it....It's SO yummy!!!
prep time
30 Min
cook time
50 Min
method
Bake
yield
12 servings
Ingredients
- CAKE:
- 1 box butter recipe cake mix + butter, water and eggs to make cake as directed on box
- 1 can coconut pecan frosting
- ICIING:
- 1 cup whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (butter extract works well too)
- 1 package coconut, shredded (approximately 3-4 ounces)
How To Make coconut snow cake
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Step 1Prepare cake according to the directions on the box. Add coconut pecan icing and mix well. Bake in a greased and floured bundt pan at 350 degrees for 35-40 minutes. Cool the cake in the pan 10-15 minutes. Remove cake from pan and allow to cool completely.
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Step 2While cake is cooling, in a chilled small mixing bowl and with chilled beaters, beat whipping cream until it begins to thicken. Add powdered sugar and vanilla; beat until soft peaks form.
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Step 3When cake is completely cooled, ice the cake with the sweetened whipped cream and top it with the shredded coconut. Store remaining cake in the refrigerator....if there's any left!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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