supreme coconut cake
My brother in law's birthday is in 3 days and he loves coconut. I have never made him a cake before so I wanted this to be a really great cake. It was very easy to make and it was delicious. It looked very elegant, and very coconut. The whipped cream frosting adds the perfect touch. If you need a coconut cake that is easy to make and has loads of coconut flavor this is your recipe. I always end up with a big coconut mess everytime I make this cake.
prep time
30 Min
cook time
25 Min
method
Bake
yield
12 serving(s)
Ingredients
- 1 package ducan hines white cake mix
- 4 ounces coconut, shredded
- 3 - eggs
- 1/2 cup oil
- 1 cup water
- FILLING
- 1 - small package of instant coconut cream pudding or french vanilla
- 1 1/2 cups milk
- 3 ounces coconut, shredded
- WHIPPED CREAM FROSTING
- 2 cups heavy whipping cream (or double cream)
- 1 teaspoon pure vanilla extract
- 2 tablespoons granulated white sugar
- 5 ounces coconut shredded
How To Make supreme coconut cake
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Step 1Preheat oven to 350 degrees. Combine the cake mix eggs water oil and coconut and put into 2 round pans that are oiled and floured. I always save a little cake mix and use that. Making sure the mix is equally distributed so that they cook evenly. -
Step 2Bake for 20 minutes or until a toothpick comes out clean. Set aside and let cool for about 30 minutes.
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Step 3When cool take the pudding mix and add milk. Using less milk will make it thicker. Put in fridge while you are leveling your cake.
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Step 4Take the cake you are using for the bottom layer and with a serrated knife keeping it level with the top of the pan with a back and forth motion level the cake. I then take it out of the pan and flip it on to a plate upside down then take another plate and flip it upright.
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Step 5Take the pudding and spread the filling over the top of this layer and sprinkle shredded coconut over the coconut pudding.
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Step 6Remove top layer and set ontop of bottom layer as in photos
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Step 7In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes. Right before serving beat the mixture until stiff peaks form. Frost the cake and sprinkle with coconut.
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Step 8Keep refrigerated.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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