Sunday, June 15, 2014

Delectable Coconut Cake

About 3 years ago my teaching partner at the time, Amanda, made me the most amazing coconut cake for my birthday. I was hooked. She was kind enough to share the recipe with me which she discovered in one of her mom's old cookbooks. If you are looking for a moist and melt in your mouth coconut cake, you have to give this one a try.

Note: I have made a few variations to the recipe but included the original at the very bottom of this post. 

What You Need:
For the cake
1 yellow cake mix
2 1.5 oz instant vanilla pudding
4 eggs
1/4 cup coconut oil*
1 1/3 cup water
2 cups shredded coconut 

For the icing
4 tbsp butter divided
12 oz cream cheese
1/2 tsp vanilla extract
3-4 tbsp milk
3 1/2 cup confectioners sugar
2 cups shredded coconut

* I try avoid vegetable oil at all costs and sub coconut oil. However, if you prefer, you can use 1/4 cup vegetable oil.

What You Do:
  1. In a stand mixer, combine yellow cake mix, instant vanilla pudding, eggs, coconut oil and water. Mix on medium speed for 3 minutes.
  2. Stir in shredded coconut.
  3. Pour into three 8 inch round pans. The batter will be extremely thick and you will likely have to spread it out in the pans. (I highly recommend greasing and flouring the pans as opposed to using cooking spray.)
  4. Bake at 350 degrees for 20-25 minutes. Do Not Over Bake! Turn out on cooling racks and allow to completely cool.
  5. While the cake is cooking, add 2 tbsp of butter to a pan and toast the shredded coconut. Be sure to continuously stir as once the toasting starts, it happens quickly. Spread out on wax paper or paper towel on the counter to cool.
  6. Cream the remaining butter, cream cheese, vanilla and 3 tbsp milk.
  7. Add the confectioners sugar 1 cup at a time scraping the side of bowl between each cup. If the icing is thick, add remaining 1 tbsp milk.
  8. Stir in 1 1/2 of the toasted coconut saving 1/2 a cup to sprinkle on top.
  9. Assemble layers adding icing I between each layer and finish by icing the entire cake.
  10. Sprinkle the remaining toasted coconut on top.
Cover cake and place in refrigerator for a few hours to "set". I actually prefer this cake cold but it is delicious either way! 
Enjoy! I know my hubby is pumped to get to enjoy this sweet treat for Father's Day!

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