strawberry colada coconut cake
Obtained online.
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yield
12 serving(s)
cook time
30 Min
method
Bake
Ingredients For strawberry colada coconut cake
- FOR THE CAKE
-
1 pkgwhite cake mix
-
3/4 cmaster of mixes® strawberry colada mixer (or your favorite brand)
- FOR THE FROSTING
-
2 csour cream
-
2 cpowdered (confectioner's) sugar
-
1 ccool whip® whipped topping, thawed
-
7 ozgrated bakers® angel flake coconut (**use 1/2 cup in frosting and the rest of bag for the tinted coconut garnish)
- FOR THE TINTED COCONT GARNISH
-
2 tspmaster of mixes® strawberry colada mixer (or your favorite brand)
-
remainder of 7-oz. grated bakers® angel flake coconut from above
How To Make strawberry colada coconut cake
-
1For Cake: Preheat oven per cake mix instructions. Prepare cake mix as directed on box, using 3/4 cup Strawberry Colada Mixer for part of water. Bake in 2 greased-and-floured 9-inch layer pans. Carefully remove cake from pans and cool completely on racks.
-
2For Frosting: Stir powdered sugar into sour cream. Fold in whipped topping and 1/2 cup of the coconut. Fill and frost cake.
-
3Tinted Coconut Garnish: Pour remaining coconut into a jar and add 2 tsps. of strawberry colada mixer and shake well until coconut is evenly pink. Garnish top and sides of cake. Wrap tightly in plastic wrap or store in air-tight cake container. Refrigerate.
- 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!
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