TOASTED COCONUT CREAM CAKE
A rich, moist, and delicious cake that tastes even better the next day!
Provided by Anita Cornett
Categories Desserts Cakes Cake Mix Cake Recipes White Cake
Time 2h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray 2 9-inch round cake pans with cooking spray, and set aside.
- Spread 2 cups of flaked coconut onto a baking sheet, and toast in the preheated oven, stirring often, until lightly browned and fragrant, 8 to 10 minutes. Set the toasted coconut aside.
- Place the pudding mix and coconut milk in the work bowl of an electric mixer, and mix on Low speed until thoroughly combined, about 1 minute. Add the cake mix, yogurt, vegetable oil, eggs, and remaining 1/2 cup flaked coconut and mix on Medium speed until the batter is smooth, about 2 minutes. Pour the batter into the prepared cake pans, smoothing the top with a spatula if necessary.
- Bake in the oven until the top is lightly browned and the cake springs back when pressed gently, about 40 minutes. Let the cakes cool in the pans for 20 minutes before removing to a wire rack to finish cooling.
- To make frosting, place the cream cheese into the work bowl of an electric mixer and beat on Low speed until the cream cheese is softened, about 30 seconds. Beat in the confectioners' sugar, milk, and vanilla extract, and beat on Medium speed until the frosting is thick and fluffy, about 2 minutes.
- Spread the cream cheese frosting over the top of one of cooled cake rounds, place the second cake round on top of the frosted round and spread the remaining frosting evenly over the layered cake. Press the toasted coconut gently into the top and sides of the cake.
Nutrition Facts : Calories 531.6 calories, Carbohydrate 63.6 g, Cholesterol 68.3 mg, Fat 28.7 g, Fiber 2.6 g, Protein 7.2 g, SaturatedFat 16.5 g, Sodium 504.1 mg, Sugar 47.5 g
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 »
You'll also love
Joel Gabb
[email protected]I'm allergic to coconut. Is there a way to make this cake without coconut?
Sya Mabaso
[email protected]This cake is perfect for a special occasion.
Shorty Bingham
[email protected]I'm not sure about this recipe. It seems like there are a lot of ingredients and steps involved.
KWAWU BRIGHT
[email protected]This cake looks amazing! I can't wait to try it.
Playa Open
[email protected]I followed the recipe exactly and my cake turned out dry and crumbly. I'm not sure what went wrong.
Ansa Noor
[email protected]This cake was a little too sweet for my taste, but overall it was still good.
Oyedeji Jesujuwon
[email protected]I was skeptical about making this cake because I'm not a big fan of coconut, but I was pleasantly surprised. The coconut flavor is subtle and not overpowering. The cake is also very moist and flavorful.
Daliah Gonzalez
[email protected]This is the best coconut cream cake I've ever had. The flavors are perfectly balanced and the texture is amazing.
Taehyungs gucci jimin with no jams oi felix bro
[email protected]I've made this cake several times and it always turns out perfect. It's so easy to make and the results are always delicious.
Rayan Mohamed
[email protected]This toasted coconut cream cake was a hit at my party! The cake was moist and fluffy, and the coconut cream frosting was rich and creamy. I loved the toasted coconut on top, it added a nice crunch and flavor.