Old-Fashioned Coconut Cake

7 steps

Can be made 1 day ahead. Cover loosely and keep chilled until 1 hour before serving.

Updated at: Wed, 16 Aug 2023 16:46:16 GMT

Ingredients

0 servings

Cake

1 x 18.5 ouncebutter recipe golden cake mix

3eggs

large

½ cupunsalted butter

room temperature

⅓ cupsweetened cream of coconut

⅓ cupwater

1 tablespoondark rum

Frosting

2 x 8 ouncecream cheese

packages, room temperature

½ cupunsalted butter

room temperature

½ cupsweetened cream of coconut

¾ cuppowdered sugar

1 teaspoonvanilla extract

1 x 10 ouncesweetened flaked coconut

Instructions

For Cake

Step 1

Preheat oven to 375ºF.

Step 2

Butter and flour two 9-inch-diameter cake pans.

Step 3

Combine all 6 ingredients in large bowl. Using electric mixer, beat mixture on low speed until smooth. Increase speed to medium and beat 4 minutes.

Step 4

Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean about 25 minutes.

Step 5

Cool in pans 10 minutes. Cut around cakes to loosen; turn out onto racks. Cool completely.

For Frosting

Step 6

Using electric mixer, beat cream cheese, butter and cream of coconut in large bowl until smooth. Beat in powdered sugar and vanilla.

Step 7

Place 1 cake layer, flat side up, on platter. Spread layer with 3/4 cup frosting. Sprinkle with 3/4 cup flaked coconut. Top with second cake layer, flat side down. Cover top and sides of cake with remaining frosting. Press remaining flaked coconut over top and sides of cake. Chill cake until frosting is firm, at least one hour.