I'm craving sweets!
This Coconut Cake from Mr. Food caught my attention,
not only because I love anything coconut, but it is one
of those cakes that uses a cake mix making it quick
and easy. I also love the addition of coconut milk
to the cake batter.
I'm not sure if I'd like the whipped topping frosting
. . . I'd use vanilla or cream cheese frosting instead,
adding some coconut milk.
We made this cake using commercial cream cheese
frosting with a little coconut milk added. The cake
was awesome, however, it was a little too sweet with
that frosting. Maybe the whipped topping frosting
isn't such a bad idea after all!
- 1 (18.25-ounce) package white cake mix
- 1 cup water
- 1/2 cup coconut milk, divided
- 1/4 cup vegetable oil
- 2 eggs
- 1 (12-ounce) container frozen whipped topping, thawed
- 1 (6-ounce) package frozen grated coconut, thawed
- Preheat the oven to 350°F. Coat two 9-inch round cake pans with nonstick cooking spray, set aside.
- In a large bowl, with an electric beater on medium speed, beat the cake mix, water, 1/4 cup coconut milk, the oil, and eggs for 2 minutes, or until smooth. Divide the batter between the cake pans.
- Bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center of each comes out clean. Let cool for 10 minutes, then invert onto wire racks to cool completely. Using a fork, poke small holes in the bottom of the cakes.
- Pour the remaining 1/4 cup coconut milk evenly over each cake. Place 1 cake layer upside down on a serving plate and frost the top with some of the whipped topping. Sprinkle one third of the coconut over the topping, pressing it into the topping. Place the second layer over the first and frost the top and sides with the remaining whipped topping. Sprinkle the remaining coconut evenly over the top and sides of the cake.
- Serve, or cover loosely and chill until ready to serve.