patricia's coconut cake
This recipe was printed in my church's cookbook "25 Years of Good Cooking at Westside Baptist Church". I ate it and loved it. Then I made it mine so here is my recipe. You will be surprised at how wonderful it tastes. I've made it 4 times in the last month. And it a cake mix too.. so that makes it even better. I just toast 1 whole large bag of Angle Flake Coconut. It will give you about 5 cups in all.
prep time
35 Min
cook time
35 Min
method
Bake
yield
12-16 serving(s)
Ingredients
- CAKE
- 1 package 18 oz. yellow cake mix
- 1 package small instant french vanilla pudding mix
- 1 1/3 cups original or vanilla flavor almond milk
- 4 - eggs, room temp.
- 1/2 cup canola or vegetable oil
- 2 cups toasted angle flake coconut
- 1 cup chopped pecans
- COCONUT CREAM CHEESE FROSTING
- 4 tablespoons butter, softened
- 1 package 8 oz. soft cream cheese
- 2 teaspoons almond milk
- 2 cups toasted angle flake coconut
- 3 1/2 cups sifted powdered sugar
- 1/2 teaspoon pure vanilla flavor
How To Make patricia's coconut cake
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Step 1Cake; Grease and flour 3 9in. layer pans. Put 4 cups of coconut in a large pan watch and stir till browned in a 350* oven. Pour onto a large pan or paper towels too cool while you mix and bake your cake.
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Step 2Blend cake mix, pudding, almond milk, eggs, and oil in a large mixer bowl and beat at medium speed till well mixed. 3 to 4 minutes.
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Step 3Stir in coconut and nuts.
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Step 4Pour into your pans. Bake 35 min. at 350*.
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Step 5Cool completely and frost.
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Step 6Frosting; Cream butter with cream cheese. Add milk and sugar alternately, beating well. Add vanilla.
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Step 7Stir in 1 3/4 cups coconut. Saving 1/4 cup to sprinkle top of cake.
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Step 8Fill and frost sides and top with frosting. Sprinkle to decorate top.
- 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!
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