How To Make Coconut Cake With Cake Mix

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Coconut Cake

Prep xxx min
Total viii hr 0 min
Ingredients x
Servings 12

This easy coconut cake recipe is bursting with the Coconut Block'southward signature nutty, sweet flavor. This cake will brand a flavorful statement from the cake batter and coconut cake frosting to the heaping layer of flaked kokosnoot to terminate it off. Proceed it elementary with yellow cake mix and everyday ingredients to make any coconut fan'southward dreams come truthful.

Ingredients

one box (xv.25 oz) butter recipe yellow block mix
1/3 cup butter, softened
3/4 cup canned coconut milk (not cream of kokosnoot), stirred well
1/4 cup water
iii eggs
3 3/4 cups flaked coconut
one ane/3 cups sugar
1 1/four cups sour cream
1 container (8 oz) frozen whipped topping, thawed
i/four teaspoon coconut extract

Steps

ane

Rut oven to 350°F. Generously grease bottoms and sides of two (eight-inch) round cake pans with shortening. Line pans with cooking parchment paper; grease paper, and lightly flour.
2

In big basin, vanquish cake mix, butter, coconut milk, water and eggs with electrical mixer on depression speed 30 seconds. Beat on medium speed 2 minutes. Pour concoction evenly into pans.
three

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans to cooling racks; remove cooking parchment paper. Cool completely, about 45 minutes.
four

In medium bowl, mix 1 1/2 cups of the kokosnoot, the sugar and sour cream. Spoon 1 cup of the mixture into large bowl; prepare aside.
5

Cutting each cake horizontally into 2 layers. Spread 1/two cup of the remaining kokosnoot-sour cream mixture on cutting side of 1 layer. Repeat layers twice. Tiptop with remaining layer, cut side down.
6

In bowl of reserved kokosnoot-sour cream mixture, stir in whipped topping, 1/2 loving cup of the kokosnoot and the kokosnoot extract until well mixed. Frost top and side of block with mixture. Gently press remaining coconut onto tiptop and side of cake. Cover; refrigerate at least 6 hours before serving.

Tips from the Pillsbury Kitchens

tip 1
Brand this easy Coconut Cake by substituting shredded kokosnoot for flaked kokosnoot.
tip 2
Cool the layer cakes in their pans on cooling racks for 10 minutes before removing from pans. This keeps the Coconut Cake from breaking apart while it'due south too warm and tender.
tip 3
To keep your serving plate make clean while frosting the cake, place strips of waxed paper around the edge of the plate. Remove after you finish frosting your Coconut Block.
tip 4
Afterward yous've fabricated the all-time Kokosnoot Cake, attempt our recipe for Kokosnoot Cream Pie. This absurd and creamy dessert takes just twenty minutes of prep time.
tip five
Our simple Kokosnoot Cake is so good, y'all'll want a slice for every repast, only if dessert for breakfast doesn't wing in your house, endeavor this recipe for Orange-Coconut Breakfast Rolls.

Nutrition Information

560 Calories, 28g Total Fat, 5g Poly peptide, 72g Total Saccharide, 53g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 560

Calories from Fat: 250

Total Fat: 28g; 43%

Saturated Fat: 20g; 102%

Trans Fatty: 0g

Cholesterol: 75mg; 25%

Sodium: 400mg; 17%

Potassium: 170mg; 5%

Total Carbohydrate: 72g; 24%

Dietary Fiber: 1g; 7%

Sugars: 53g

Poly peptide: 5g

Vitamin A: half-dozen%; 6%

Vitamin C: 0%; 0%

Calcium: x%; 10%

Iron: 8%; 8%

Exchanges:

1 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; five 1/ii Fat;

*Percentage Daily Values are based on a 2,000 calorie diet.