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Wednesday, April 29, 2009

Coconut Cream Cake







If you like coconut, this one is for you! It came out light and moist, with just the right amount of coconut flavor. The whipped topping was creamy and fluffy and with a bite of strawberry, was the best part to me.

The shortcut of using a boxed mix, with a little doctoring, makes this super simple to put together, but still homemade and great-tasting. Instead of a 9x13 cake, I wanted to make a 3-layer cake. One box mix will get you 2, 8-inch layers. I doubled the recipe and made 4, 8-inch rounds (knowing that at least one would probably fall apart and you have to have one to taste test, right?). I also made extra whipped topping (used 3 cups of heavy cream) since I had layers to fill and then frost the whole outside, too.

I made one other change after reading the reviews. It was recommended several times to only use 1/2 the amount of coconut cream and sweetened condensed milk to soak into the cake. I didn't want it to end up soggy, and I needed to be able to pick up the layers without them crumbling to pieces, so I followed that advice. It still turned out moist and flavorful on the inside, so I would stick to that amount the next time, too.

Source: Allrecipes.com

Ingredients:
1 (18.25 ounce) package white cake mix
3 eggs (I only used egg whites)
1/3 cup vegetable oil
1 cup water
1/2 teaspoon coconut extract
1 (14 ounce) can coconut cream
1 (14 ounce) can sweetened condensed milk
1 cup heavy whipping cream
1 tablespoon white sugar
1 cup flaked coconut

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.

In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.

In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.

18 comments:

Stephanie said...

Gorgeous as always! My DH would love this!

bakinandeggs said...

The cake looks delicious! Great job!

Rachel said...

What a beautiful cake!!!

Carrie said...

I love coconut cake, sadly not many people in my family do... Can you send me a piece :)

KMAYS said...

That looks absolutely gorgeous! I love the strawberries on top.

BMK said...

Very elegant and beautiful presentation!

Joelen said...

What a gorgeous cake! I love the height and the fluffy presentation!

Kerstin said...

It's beautiful and looks absolutely delicious! My hubby would love it - he's a huge coconut fan!

Bridget said...

That looks absolutely gorgeous!

Helene said...

Delicious looking cake.

mamakrystal said...

Beautiful...just beautiful Melissa! I love coconut, the strawberries on top make me want to stick a fork on my computer screen and eat it!!!!!!! lol

MrsSchoon said...

What a beautiful cake! I've been meaning to make a coconut cake. This one looks easy and so good!

Michelle said...

This was the BEST cake I have ever had...THANK YOU MELISSA!!!! I almost had to put a lock on the fridge door to keep everyone off my extra piece!!! Yes, I ended up sharing...

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Maria said...

OMG..this look so perfect, so beautiful ...absolutely gorgeous! Compliments!
Greetings, Maria

Penny said...

Okay, so after all the goofy questions I did finish the cake and although it wasn't near as pretty as yours. YUMMY! Very good and a small piece seems to go a long way.

Meat Grinder said...

I found this website at 1 am and there is nothing in my fridge. Do you know my feeling when I see these delicious foods :(

IceMakers said...

This sounds fantastic! Can't wait to give it a try.

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