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Coconut Cream Cake

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This coconut cream cake recipe is a tropical dessert featuring sweet, flakey coconut and Duncan Hines® Classic White Cake with Creamy Vanilla Frosting.

  • Hands-On Time: 20 Minutes
  • Total Time: 1 Hour 25 Minutes
  • Servings: 12 Slices
  • Difficulty: Pretty Easy
  • Rating:

Ingredients


Baking Instructions

  1. Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
  2. Combine cake mix, pudding mix, water, oil and eggs in large bowl.
  3. Beat with an electric mixer at medium speed for 2 minutes. Stir in 1/3 cup coconut by hand. Pour into prepared pans.
  4. Bake 28 minutes or until toothpick inserted in center comes out clean.
  5. Cool cakes on wire rack for 25 minutes. Remove cakes from pans and cool completely.
  6. Spread flat side of one cake layer with frosting, top with next layer and frost entire cake. Sprinkle with remaining 1 cup of coconut onto top and side of cake.

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Tips

Glazing a Cake

Glazing a Cake

When completely glazing a cake, let the excess glaze drizzle off, then before the glaze sets, remove from the plate to allow for a clean finish on the bottom of the cake.


center "humps" in cake

center "humps" in cake

my mom had this info back in the 70's from a decorating class she took. Back then she would use strips of towels that would fit around the outside of the cake pan. Wet it with cool water and wring it out . . . pin it in place around the outer edge of pan and bake. The reason for the "hump" is that the out edge bakes first and has time to settle leaving the inner "hump". No need to cut off the excess. Wilton makes these insulated strips that I have inherited from mom. Works every time!!!!!





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