Coconut Cake (Easter)

Name: Coconut Cake (Easter)
Cuisine: American
Ingredients: 1 package plain white cake mix; 1-1/2 cups water; 2 T oil; 3 large eggs; 1/2 tsp coconut extract; 1 tsp. vanilla extract; 2 cups sugar; 3 cups sour cream; 1 pkg (12 oz or 3-1/2 cups) unsweetened grated coconut; 1/2 tsp. vanilla extract

14 steps

This cake is made with a white cake mix and coconut ~ filled and topped with a sour cream frosting. Then, let it sit in the refrigerator for 2-3 days, so all of that creamy good frosting seeps down through the layers

Updated at: Thu, 28 Mar 2024 13:08:26 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories6999.3 kcal (350%)

Total Fat398.4 g (569%)

Carbs865.3 g (333%)

Sugars442.7 g (492%)

Protein68.6 g (137%)

Sodium1639.4 mg (82%)

Fiber45.2 g (162%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

Cake

1 packageplain white cake mix

1 ½ cupswater

2 toil

3eggs

large

½ tspcoconut extract

1 tspvanilla extract

Frosting

2 cupssugar

3 cupssour cream

1 pkgunsweetened grated coconut

½ tspvanilla extract

Instructions

Cake

Step 1

Preheat oven to 350; put a rack in center of oven. Generously grease and flour (or use Joy baking spray) two 9” or three 8" round cake pans.

Step 2

Put cake mix, water, oil, eggs and extracts into large mixing bowl. Blend well for 1 minute; scrape down sides and beat for at least 2 minutes more.

Step 3

Divide batter between 2 prepared pans (smoothing top with spatula).

Step 4

Put on same rack (not touching) and bake 24-29 minutes (or until light golden brown and spring back when lightly touched). Remember that dark pans bake faster than light-colored pans.

Step 5

Remove cakes from oven and let cool about 10 min. on wire racks. Invert from pans; then flip back so they’re right-side-up and continue cooling on racks completely (about 30 min.).

Frosting

Step 6

Mix sugar, sour cream, extract and coconut until well combined. Let the mixture rest in the refrigerator for at least an hour, or until sugar dissolves (gently stir occasionally).

Assembly

Step 7

Carefully, slice cake layers in half horizontally (use a long, thin, serrated knife) to make 4 layers.

Step 8

Put the bottom half of a layer on a cake dish (cut side up); stick some strips of waxed paper or foil under the edges (to catch frosting drips).

Step 9

Spread with some (a little less than 1/4) of coconut frosting.

Step 10

Top the bottom half with the matching top of that layer (cut side down).

Step 11

Spread with frosting. Then, add bottom half of the 2nd layer (cut side up) and spread with frosting; Top that half with matching top of layer (cut side down).

Step 12

Spread entire top and sides of cake with all of the remaining coconut frosting.

Step 13

The frosting may run off, but will thicken as the cake cools (that’s why the paper strips are there!) Later, you can put any large globs back onto the top of cake.

Step 14

Chill cake, uncovered, until frosting is firm (about 1 hour). Gently pull the wax strips out from under cake. Let sit in refrigerator at least 3 DAYS for best results ~ stays perfectly fine in refrigerator up to 1 week.