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Coconut Cake

(2)
  3 reviews
  • 30 min prep time
  • 10 hr 0 min total time
  • 10 ingredients
  • 16 servings
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Treat your guests with this coconut cake—a tasty tropical dessert.

Ingredients

1
box (1 lb 2.25 oz) butter recipe yellow cake mix
1/2
cup butter, softened
3/4
cup canned coconut milk (not cream of coconut)
1/2
cup water
3
eggs
1
bag (14 oz) flaked coconut
2
cups sugar
1
container (16 oz) sour cream
1
container (8 oz) frozen whipped topping, thawed
1/4
teaspoon coconut extract

Steps

  • 1 Heat oven to 350°F. Generously grease bottoms and sides of 2 (8-inch) round cake pans with shortening. Line pans with waxed paper; grease paper and lightly flour.
  • 2 In large bowl, beat cake mix, butter, coconut milk, water and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour batter into pans.
  • 3 Bake 33 to 38 minutes or until toothpick comes out clean. Cool 10 minutes. Remove cakes from pans to cooling racks; remove waxed paper. Cool completely, about 40 minutes.
  • 4 In medium bowl, stir together 2 cups of the coconut, the sugar and sour cream. Spoon 2 cups of the mixture into large bowl; stir in whipped topping, coconut extract and 1 cup of the remaining coconut. Set aside.
  • 5 Cut each cake horizontally to make 2 layers. Spread one-third (about 2/3 cup) of the coconut-sour cream mixture without whipped topping on cut side of 1 layer. Repeat layers twice. Top with remaining layer, cut side down.
  • 6 Frost top and side of cake with reserved coconut-whipped topping mixture. Press remaining coconut into top and side of cake. Cover; refrigerate 8 hours before serving.
  • 1 Heat oven to 350°F. Generously grease bottoms and sides of 2 (8-inch) round cake pans with shortening. Line pans with waxed paper; grease paper and lightly flour.
  • 2 In large bowl, beat cake mix, butter, coconut milk, water and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour batter into pans.
  • 3 Bake 33 to 38 minutes or until toothpick comes out clean. Cool 10 minutes. Remove cakes from pans to cooling racks; remove waxed paper. Cool completely, about 40 minutes.
  • 4 In medium bowl, stir together 2 cups of the coconut, the sugar and sour cream. Spoon 2 cups of the mixture into large bowl; stir in whipped topping, coconut extract and 1 cup of the remaining coconut. Set aside.
  • 5 Cut each cake horizontally to make 2 layers. Spread one-third (about 2/3 cup) of the coconut-sour cream mixture without whipped topping on cut side of 1 layer. Repeat layers twice. Top with remaining layer, cut side down.
  • 6 Frost top and side of cake with reserved coconut-whipped topping mixture. Press remaining coconut into top and side of cake. Cover; refrigerate 8 hours before serving.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
529
,
% Daily Value
Total Fat
27g
27%
(Saturated Fat
20g,
20%
),
Sodium
359mg
359%;
Total Carbohydrate
66g
66%
(Dietary Fiber
2g
2%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 3 1/2 Other Carbohydrate; 5 Fat;
Carbohydrate Choices:
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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