Rave Reviews of a Coconut Cream Cake
My wonderful facebook friend Terri Phillips Schmitt sent me this recipe a couple of years ago. I have made it non-stop. It is fantastic.
It starts with a box cake mix...my kind of cake!
1 pkg. white or yellow cake mix
1 pkg. (4 serving size) Cheesecake flavor instant pudding mix
1 1/3 cups water
1/2 cup veg oil
4 eggs
2-3 teaspoons vanilla (I have used lemon and almond...both are amazing too!)
1 1/3 cup Baker’s angel flake coconut
1 cup chopped nuts (Pecans are my fav)
Combine cake mix, pudding mix, water, eggs and oil and vanilla in large mixer bowl. Blend; beat at medium speed for 4 minutes. Stir in coconut and nuts. (I omitted the nuts as my daughter is allergic and added ½-3/4 cup more coconut)
Pour into greased floured 8 or 9 inch rounds.. or 10 in tube pan. Bake at 325 degrees for 45 minutes. (or until done...could be less time...as I cook in high altitude) 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 or if you can find large coconut flakes...(Whole Foods has them!)
Garnish with fresh berries.
Happy Birthday to my dear friend Tracy Hoogenboom!
Recent Comments