Coconut Cake



It’s not every day a girl gets to celebrate a prime number birthday – a coconut cake makes it that much sweeter! 

For the cake:

  • 1 (18.25) box white cake mix with pudding
  • 4 tablespoons butter, melted
  • 3 large eggs
  • 1 cup sour cream
  • 1 cup milk
  • 1 teaspoon coconut extract
  • 1 cup sweetened coconut
  1. Preheat oven to 350º and grease two 9-inch cake pans, set aside.
  2. In a large bowl with an electric mixer, combine all the ingredients – except for the coconut. Stir in coconut with a spoon, and divide batter evenly among the pans.
  3. Bake for 28 to 30 minutes, testing the center with a toothpick. Let cool on a wire rack for 15 minutes, then remove the cakes from pans and let rest on the rack until cool.

For the frosting:

  • 1 – 8 ounce bar of cream cheese, softened
  • 8 tablespoons (1 stick) butter, softened
  • 3 cups confectioner’s sugar
  • 1 teaspoon coconut extract
  • 2 to 3 tablespoons milk
  • 1 cup sweetened coconut
  1. In a large bowl beat cream cheese and butter together.
  2. Add confectioner’s sugar, coconut extract, and milk until well combined. You may need to scrape down the sides of the bowl.
  3. Frost cooled cake, and top with coconut, store in the refrigerator.
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