Coconut Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Icing:
18 ounces frozen coconut (or 2 - 7 ounce packages - note: I always have one extra for good measure!)
8 ounces sour cream
1 ½ cups Confectioners’ sugar
8 ounces Cool Whip
Cake:
1 package Duncan Hines Butter Flavored Yellow Cake Mix, plus the following ingredients per package directions:
¾ cup water
3 large eggs
7 T. Softened Butter
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Directions: |
Directions:Start 3- days before planning to serve. 12 to 24 hours before preparing cake – prepare the icing mixture: Thaw coconut. Mix sour cream, Confectioners’ sugar and 2/3 of coconut together and leave in refrigerator 12 to 24 hours. Remaining coconut will be used on the final step of the cake. (Note: it is recommended to do this in advance, but I usually forget, and it works out fine to do this while the cake is baking.)
Make the cake the next day using the instructions that are on the box. From the veteran bakers, here are some additional tips:lay butter out to become soft for a couple of hours; lay 3 eggs out to become room temperature.
Duncan Hines instructions as follows:
1.Prep: PREHEAT oven to 350°F for metal or glass pans, 325°F for dark or coated pans. GREASE sides and bottom of 2 cake pans with shortening or oil spray. FLOUR lightly.
2.Mix: BLEND cake mix, water, softened butter and eggs in large bowl at low speed until moistened (about 30 seconds). BEAT at medium speed for 4 minutes. POUR batter in pans and bake immediately. Bake 23-28 minutes, or until toothpick comes out clean.
When cool, torte the cake by splitting each layer crosswise to make 4 layers. The easiest way to do this is to hold the cake and cut around the middle with a serrated knife. Put your cut piece back into the cake pan - slide it over with the cut part face down. Put the other piece on the cake plate, cut side up. Then, put the coconut mixture on this cut part. Take the cake pan, turn it over on top of this layer. Then, the cut side is up and ready for the coconut mixture. Repeat BUT on the top layer, put cut side down where the cake will finish nicely. Once you do this a time or two, it will make sense that the cut part is where the coconut mixture will absorb into the cake. This is no big deal if you mess this part up - it will still absorb, just not as much.
Make the icing for the top and sides by adding the reserved coconut mixture to the Cool Whip. Blend well. Spread on the sides and top of cake. Smooth it out. Sprinkle the rest of the coconut on cake. Note that this is less messy to do over the sink on a rack. The coconut has a tendency to go everywhere. Put in a tight-fitting container, such as Tupperware, and refrigerate 3 and up to 5 days before eating. (Again, I don't always do this - it will taste fine it is served the next day). This cake actually freezes well. The layers can be frozen prior to icing, or the whole cake can be frozen. Just wrap it well in plastic wrap. If frozen, thaw overnight in the refrigerator. Keep refrigerated, but take out for a couple of hours prior to serving. |
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Number Of
Servings: |
Number Of
Servings:10-12 |
Preparation
Time: |
Preparation
Time:2 hours, but start 3-5 days prior to serving |
Personal
Notes: |
Personal
Notes: I used 3 small frozen coconut packages for extra measure – usually purchased at Walmart- Dole is one of the current suppliers of the frozen coconut, and they come in a flat pack in the freezer section usually near the fruits. In Gurley, this recipe is a traditionally enjoyed at Christmas and also at the Gurley Derby Party. Many wonderful bakers in Gurley make this cake. Over the years, Dot Whitt, Karen Watson, Vergie Winn and Nancy Garner haver all generously shared the recipe and their advice with friends. At the Gurley United Methodist annual cake auction, this cake, usually made by Karen, is sure to top $100 to a very lucky high bidder!
I love this cake because it is something that many people like, and it can be made well in advance. I am not a fan of freezing baked goods, but this one is an exception. If I am feeling particularly productive, I sometimes double to triple the icing, and make 3 cake mixes (6 layers total). I torte those, and then have 6 layers for two cakes. I generally use one cake then, and freeze the other one for use in a month or less. Enjoy!
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