Supreme Coconut Cake
It was very easy to make and it was delicious.
It looked very elegant, and very coconut. The whipped cream frosting adds the perfect touch.
If you need a coconut cake that is easy to make and has loads of coconut flavor this is your recipe.
I always end up with a big coconut mess everytime I make this cake.
1 pkgducan hines white cake mix
4 ozcoconut, shredded
1small package of instant coconut cream pudding or french vanilla
1 1/2 cmilk
3 ozcoconut, shredded
WHIPPED CREAM FROSTING
2 cheavy whipping cream (or double cream)
1 tsppure vanilla extract
2 Tbspgranulated white sugar
5 ozcoconut shredded
How to Make Supreme Coconut Cake
- Preheat oven to 350 degrees. Combine the cake mix eggs water oil and coconut and put into 2 round pans that are oiled and floured. I always save a little cake mix and use that. Making sure the mix is equally distributed so that they cook evenly.
- Bake for 20 minutes or until a toothpick comes out clean. Set aside and let cool for about 30 minutes.
- When cool take the pudding mix and add milk. Using less milk will make it thicker. Put in fridge while you are leveling your cake.
- In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes. Right before serving beat the mixture until stiff peaks form. Frost the cake and sprinkle with coconut.
- Keep refrigerated.