Coconut Cake (the easy way)
Recipe: Coconut Cake (the easy way)
I frosted this with "Lemon Whipped Cream Frosting." Another option would be a Ghirardelli chocolate frosting and your dessert will taste much like a big Mounds bar. See "Ghirardelli Whipped Cream Frosting."
This cake should serve 8 to 12 people.
One box of Yellow cake mix
2 or 3 eggs (use the number recommended by the cake mix manufacturer)
1/2 cup coconut rum (or use water with 1 tsp of coconut flavoring)
1 tsp coconut flavoring
1/2 cup corn or canola oil
1 cup shredded coconut
Put all items except the coconut in your electric mixer. Beat until mixed on low setting. Stop the mixer and scrape down the sides. Then let the mixer run on medium high for 3 minutes. Turn to low and add the coconut. Mix just until combined.
Spray two 9-inch cake pans with baker?s spray or butter and then flour them. Divide the cake mix in the two pans. Bake according to the 9-inch cake guidelines on the cake mix for time and temperature. Test with a toothpick for doneness. If cake sticks to the toothpick, give baking a few more minutes. Let the cakes cool in the pans. When they are cool you can make the frosting.
Store in your refrigerator until about 30 minutes before you want to serve it. Store leftovers in the refrigerator too because of the whipped cream in the frosting.
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