THE CAKE MIX DOCTOR'S EASY REFRIGERATOR COCONUT CAKE
I pulled this recipe off of www.confessionsofacookbookqueen.com. She credits the recipe to The Cake Mix Doctor Returns cookbook. I like the very detailed instructions. One instruction I wish she had included was to open the can of cream of coconut and stir it vigorously to mix the syrup from the cream. I just shook the can and then poured out the cream of coconut from a small opening. I didn't realize until it was too late that the only thing I got out of the can was the sugar syrup. Not only can and should this cake be prepared days ahead of when you plan to serve it but the frosting and the cake can be made on a separate days, also.
Provided by Marie Nixon
Categories Dessert
Time 48m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- .Place a rack in the center of the oven and preheat oven to 350. Lightly mist three 9 inch round cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside.
- Stir the cream of coconut to make sure that is mixed together.
- Place the cake mix, milk, 1/2 cup cream of coconut, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 1 1/2 minutes longer, scraping down the sides of the bowl again if needed. The batter should look well blended.
- Divide the cake batter evenly among the 3 prepared pans, about 1 1/2 cups batter per pan, smoothing the tops with a rubber spatula. Place the pans in the oven. If your oven is not large enough to hold 3 pans on the center rack, place two pans on that rack and one in the center of the rack above.
- Bake the cake until layers are light brown and the tops spring back with lightly pressed with a finger, 18 to 23 minutes. The cake layer on the higher rack may bake faster, so test it for doneness first.
- While the cakes bake, make the frosting. Place the sour cream and granulated sugar in a large mixing bowl and beat with an electric mixer on low speed for 1 1/2 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the sugar has dissolved, 2 minutes longer.
- Add the whipped topping and beat on low speed until well blended. Stir in 3 cups of coconut and beat on low speed until mixed. Place the frosting in the refrigerator to chill for at least 10 minutes.
- Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, and then invert again so they are right side up.
- While the cakes cool, use a small brush to gently brush the tops of the cake with the remaining cream of coconut. Let the cakes cool completely, 15 minutes longer. When the cakes are cool, use a large serrated knife to cut each cake in half horizontally to make 6 layers.
- To assemble the cake, transfer one layer, cut side up, to a serving platter. Spread the top with a heaping 2/3 cup frosting. Place another layer, cut side up, on top of the first layer and frost with 2/3 cup frosting. Repeat this process with the remaining layers and frost the top and sides of cake. Sprinkle 1/2 to 1 cup coconut on top of the cake for garnish.
- This cake can be stored in the refrigerator for up to one week.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #occasion #desserts #cakes #birthday
You'll also love
Ashaba Wendo
[email protected]This recipe looks delicious. I'm going to try it this weekend.
Rabeel Iqbal
[email protected]Can't wait to try this recipe!
Yaseen Sial
[email protected]This cake is amazing! I'll definitely be making it again and again.
Mariam Nuhu Ssewagudde
[email protected]I'm so glad I found this recipe. It's a keeper!
Dx Sumon
[email protected]This cake is perfect for any occasion. I've made it for birthdays, potlucks, and even just for a snack. It's always a crowd-pleaser.
Hekar Boy
[email protected]I love how easy this cake is to make. I always have the ingredients on hand, so I can whip it up anytime I have a craving for something sweet.
Ferdous Hossen
[email protected]I had some trouble finding shredded coconut, but I eventually found it at the grocery store. The cake turned out great, and it was worth the effort to find the coconut.
Mukesh Limbu
[email protected]This cake was a little too sweet for my taste, but it was still very good. I think I would use less sugar next time.
Naeem Ahmmad
[email protected]I love how moist and flavorful this cake is. The frosting is also delicious, and it pairs perfectly with the coconut flavor.
Shone Tanyaradzwa Nyamandwe
[email protected]This cake is so easy to make, and it turned out perfectly. I'm so glad I found this recipe.
Asha Ahmed
[email protected]I'm not usually a fan of coconut cake, but this one changed my mind. The cake is so moist and flavorful, and the frosting is the perfect amount of sweetness.
Tina Hoyles
[email protected]This cake was a hit at my party! Everyone loved it, and I received so many compliments. I will definitely be making it again.
Luke Eldridge
[email protected]I've tried many coconut cake recipes, but this one is by far the best. The cake is incredibly moist and flavorful, and the frosting is rich and creamy.
Sanwal
[email protected]This coconut cake is a delightful treat that is easy to make and incredibly delicious. The combination of the moist cake, creamy frosting, and shredded coconut is simply heavenly.