Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, best coconut cake ever!. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
BEST Coconut Cake Ever! is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. BEST Coconut Cake Ever! is something that I have loved my whole life. They are nice and they look wonderful.
This Coconut Cake is one of the best cakes you'll ever make! It's light and fluffy, it's brimming with sweet coconut flavor and it's finished with a rich and creamy cream cheese frosting. This has been a reader favorite recipe for years and it's one of my my families favorites!
To get started with this recipe, we have to prepare a few components. You can cook best coconut cake ever! using 5 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make BEST Coconut Cake Ever!:
- Take 1 white cake mix
- Take 1 oz 12 oz whipped cream
- Make ready 1 oz 16 oz sour cream
- Get 2 cup white sugar
- Take 1 oz 16oz coconut (frozen is best but make sure you use unsweetened even if dried)
This classic coconut cake recipe uses fresh coconut and a secret ingredient to make the coconut cake extra moist! The Very Best Coconut Cake Recipe EVER! Fluffy, soft, with the perfect amount of coconut flavor, topped with creamy coconut buttercream frosting! This Coconut Cake is what cake dreams are made of.
Instructions to make BEST Coconut Cake Ever!:
- Bake cake with directions on box in two 8 or 9" pans. Make sure to use three eggs.
- Let cake cool completely.
- Using a serated blade knife, cut the two cakes into halves making four layers.
- Mix the sugar, sour cream, cool whip and coconut together. (Reserve a few ounces of coconut to toast for the top).
- Using a spatula, spoon the mixture on the first layer and add the next. Continue adding the mixture until all layers are finished. Then coat the outside of the cake with the mixture.
- Once the cake is completed with the frosting mixture, toast the remaining reserved coconut in the oven on a baking pan until slightly golden. Sprinkle on top of the cake.
- Store the cake in the fridge for 3-4 days before eating. It's hard to wait but, worth it. After cutting, IF there are leftovers, keep it stored in the fridge.
It's rustic and casual looking, but it's special enough to serve on holidays, birthdays, or to. Now, are you ready for the Best Coconut Cake recipe you'll ever try? I can say that without being completely arrogant - just confident - because this recipe is slightly adapted form Baker's Illustrated but with my own frosting. And we all know Baker's Illustrated knows their stuff. I found this coconut cake recipe in a newspaper many years ago and modified it to suit my taste.
So that’s going to wrap it up with this special food best coconut cake ever! recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
