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.
prep time
15 Min
cook time
30 Min
method
Bake
yield
16 - 20 people
Ingredients
- 1 box white cake mix
- 3 - egg whites
- 1 1/4 cups coconut milk, milk or water to reduce calories
- 1/3 cup oil
- 1/2 cup coconut or more to taste
- 1 teaspoon coconut extract
- COCONUT BUTTERCREAM ICING
- 1/2 cup soft butter
- 2 1/2 cups powdered sugar
- 1 teaspoon coconut extract
- 2 - 3 tablespoons coconut milk, unsweetened
- 1/3 cup shredded coconut for topping
How To Make no fuss coconut cake with coconut buttercream icin
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Step 1Mix all ingredients for cake and beat well.
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Step 2Preheat oven to 350 F
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Step 3Pour Batter into greased 8 x 11 inch pan and bake approx. 30 minutes or until lightly browned and springs back in center.
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Step 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.
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Step 5Spread icing on completely cooled cake and sprinkle with shredded coconut.
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Step 6We enjoy this cake chilled. Sit back and enjoy!
- 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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