Coconut Cream Cake

Loving with Your Life....

Throughout the seasons of your life, your personal interests and desires will influence on the way you practice hospitality.

Take a minute to consider what kind of hospitality intrigues or excites you. What kind of needs touch your heart? What celebration possibilities excite or intrigue you or just sound like fun? What kind of need draws your attention or your sympathy? What kind of hospitality would you love to be part of if you knew how?

As you continue to practice hospitality, you will begin to get a sense of focus or call—a strong sympathy for certain kinds of need and an interest in serving certain kinds of people. Often these will be determined by your own particular life experience. Reflect and then begin!

Remember to start simply but simply start!

My facebook friend Terri Schmitt sent me this amazing Coconut Cake. A dear friend of hers made it for her 50th Birthday Bash! Terri I bet that was some kind of celebration!!
If you like coconut you will adore this moist slice of heaven.

Cheers!

Rave Reviews of a Coconut Cake


1 pkg. white or yellow cake mix
1 pkg. (4 serving size) vanilla flavored instant pudding
(I used Cheesecake flavor)
1 1/3 cups water
4 eggs
1 1/3 cup Baker’s angel flake coconut
1 cup chopped nuts

Combine cake mix, pudding ix, water, eggs and oil in large mixer bowl. Blend; beat at medium speed for 4 minutes. Stir in coconut and nuts. (I omitted the nuts and added ½ cup more coconut) Pour into greased floured 11 cup ring mold or 10 in tube pan. Bake at 325 degrees for 60 minutes. Cool 15 minutes in pan. Remove from pan. Cool on rack.

Coconut Cream Cheese Frosting: Cream 1/3 cup butter; blend in 2 pkg. of 3 oz cream cheese, Add l box (16 oz) confectioners’ sugar, alternately with 4 tsp milk, beating well after each addition. Add ½ tsp vanilla extract*. Spread frosting over top and sides of cake. Sprinkle with 2 cups Baker’s Angel Flake Coconut over frosting.

Terri uses Baker’s Brand Coconut

Christmas serving idea: Add a red bow and decorate with holly to make a wreath cake centerpiece.

Note*
*Use Wilton’s clear vanilla extract found in any cake decorating section of a craft store or Walmart. This way the frosting does not get a ting of brown or look ivory.

This recipe is about 30 years old and came out of a Good Housekeeping Magazine.

 

Comments

[Red Ribbon Bakeshop]

This is new in my taste.I will bake again for my friends.

-Ava

[Red Ribbon Bakeshop]

Thank you so much for sharing your recipe,it would be the best for sure i try this,its first time to baked a Coconut Cream Cake. :)

reign