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Yummy Coconut Cake & Frosting Recipe

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This recipe for Yummy Coconut Cake & Frosting, by , is from From Our Kitchen With LOVE, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ashley Lyon


Coconut Cake

3 eggs
1 cup sour cream
to 1 teaspoon vanilla
cup water
3/4 cup coconut milk
1 white cake mix
1 small package instant vanilla pudding
shredded coconut

Combine eggs, sour cream vanilla, water and milk. Mix until blended well. Add cake mix and pudding. Mix till smooth.

Pour into two well greased and floured 9 inch round pans. Sprinkle a little coconut on top of cakes, if desired. Bake at 350 degrees for about 25-30 minutes or until toothpick inserted in middle comes out clean. Invert onto cooling rack.

Chill until serving. Remove about 30 minutes before serving for best results. Store covered in refrigerator.

TIPS: I like to freeze my cakes over night. I take them out and let sit at room temperature while I make the frosting. I find it easier to frost the cakes when I do this.

This cake is even better the second day.

Creamy Coconut Frosting

1/2 cup butter at room temperature
8 oz. cream cheese at room temperature
4-5 cups powdered sugar
1-2 teaspoons coconut extract
1-2 tablespoons milk OR whipping cream (if needed)
shredded coconut & fresh berries (optional)

Cream butter and cream cheese until smooth. Add powdered sugar a cup at a time. Add coconut extract. Add milk/cream if needed for the desired consistency. Mix well, spread on cooled cake.

Sprinkle coconut on top and sides of cake. Decorate with fresh raspberries, strawberries or blueberries if desired.

Recipe Adapted from A Bountiful Kitchen




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