Thursday, April 4, 2013

{recipe} coconut cake.

so tomorrow is my birthday, which i am having mixed feeling about this year. i normally talk about my birthday for months on end leading up to the big day (ask my husband) this year not so much. i am just not feeling it.

when i was little i have a very vivid memory of my dad baking me a coconut easter bunny cake one year. i am sure my parents, have photos of the cake but it was amazing. it looked just like an easter bunny with a cute little pink nose (i am sure it was made using a bunny cake pan from Michael's, but at the time and in my memories, it was way cooler).

i think that is wear my obsession with coconut started and has continued to this day. to me a birthday isn't complete without a killer coconut cake. enjoy!

Coconut Cake with Toasted Coconut Frosting.
1 package white cake mix
3 eggs
1/3 cup vegetable oil
1 cup water
1/2 teaspoon coconut extract
2 cups coconut
6 tbsp butter
2 cup coconut
1 (8 ounce) package of cream cheese
3 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
2 teaspoons milk

1. Preheat oven to 350 degrees F. Grease and flour 2- 9 inch round cake pans.

2. In a large bowl, mix together cake mix, eggs, oil, water, and coconut extract for 2 minutes. Stir in 1 cups of flaked coconut.

3. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
4. To make coconut cream cheese frosting: melt 4 tablespoons of butter over low heat. Add 1 cup of flaked coconut and stir until browned.  Dry on paper towel.
5. Cream together 2 tablespoons butter with cream cheese.  Once creamed alternately add milk and powdered sugar. Add vanilla and then stir in remaining 1 cup flaked coconut.
6. Place first cake on serving dish and thoroughly cover the top with frosting, add second layer spread frosting on the cake until evenly coated.  Sprinkle frosted cakes with toasted coconut.

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