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8

Coconut Cake

Prep 30 min
Total 10 hr 0 min
Ingredients 10
Servings 16

Coconut fans, this dessert is for you. With coconut in the cake batter and frosting, plus a generous coating of shredded coconut to finish it off, this cake is bursting with rich coconut flavor—perfect for any special occasion. MORE+ LESS-

By Pillsbury Kitchens

Updated October 28, 2016

Ingredients

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

eggs

bag (14 oz) flaked coconut

cups sugar

container (16 oz) sour cream

container (8 oz) frozen whipped topping, thawed

1/4

teaspoon coconut extract

Steps

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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.