coconut creme cake

How To Make coconut creme cake

• 1

  CAKE-In the large bowl of an electric mixer add cake mix, 1 pudding mix, sour cream, oil, water, eggs, 1 tsp coconut extract, and 1/4 cup coconut. Mix for 4 minutes, scraping bottom and sides of bowl frquently. Pour mixture into 2 8 or 9in.cake pans. Bake at 350 for 35-45 minutes or till KNIFE inserted in middle comes out clean. (My oven usually takes the 45min depending on the size of the cake and I use a knife because it hard to tell if it's done using a toothepick)
• 2

  Coconut Cream-Add 1 1/4 cup of cold milk to 1 pkg of Coconut Cream pudding mix. Whisk briskly till thick and creamy. Add 1/4 cup shredded coconut to pudding mix. Put in the Fridge till cake has baked and cooled.
• 3

  Whipped Frosting-Chill glass bowl and beaters for electric mixer in fridge for 20-30 min. When chilled add the Heavy whipping cream, 2 TBSP sugar and 1 tsp coconut extract. Whip with electric mixer on high speed till stiff peaks form. Cover and place back in the fridge.
• 4

  Place small amount of Coconut cream in the center of cake plate. Place one layer of cake top-side down on plate. Place remainder of filling on this layer. Place top layer over filling. (I use 1/2 of a skewer in the middle of cake to hold layers together) Add about 1/2 cup of coconut to whipped frosting (or to taste) Frost top and side of cake with whipped topping as quickly as possible. Pat loose coconut onto top of cake. I don't put it on the sides, but everyones tastes are different so have fun with it.
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