Since my husband loves coconut cake, and I've never made one before, I enlisted my favorite baker to create this toasted coconut cake recipe.
What makes this recipe so easy is that you start with basic yellow cake mix batter. Then you add coconut flakes, milk, and dry Jell-O coconut pudding mix to the batter to make it extra "coconutty" and moist.
Can you tell my daughter takes her baking job very seriously!
TOASTED COCONUT CAKE
- 1 package yellow cake mix (2-layer size)
- 2 2/3 cups Baker's Angel Flake Coconut
- 1 1/4 cups cold milk
- 1 package Jell-O Coconut Cream Flavor Instant Pudding (3.4 oz.)
- 1 package Jell-O Vanilla Flavor Instant Pudding (3.4 oz.)
- 1/4 cup powdered sugar
- 1 tub Cool Whip (8 oz.)
Preheat oven to 350°F.
Prepare cake batter, then stir in 2/3 cup coconut, 1/4 cup milk and dry coconut pudding mix into batter before pouring into prepared pans. Bake as directed on cake mix package. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
Beat dry vanilla pudding mix, sugar and remaining milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP. Refrigerate until ready to assemble cake.
Stack cake layers on plate, filling with layers of 1 cup of the pudding mixture and 3/4 cup of the remaining coconut. Frost top and side of cake with remaining pudding mixture. Press remaining coconut into pudding mixture. Refrigerate 1 hour.
Here I had just made the easy frosting. But first...
The official taster had to do her job! She gave it a big thumbs up and liked how light and fluffy it was, but just to be sure, had to do a few more tastings. Then came the fun part. The stacking, frosting, and coconut sprinkling!
To add my own twist, I toasted coconut flakes in the toaster, watching them carefully as not to let them burn, and sprinkled them on top. They added a nice toasted coconut flavor and made the cake looked so pretty.
And finally, Daddy got to taste it, and can you believe he ate that whole piece?!