Tropical Coconut Cake
- 1 box (15.25 approx) yellow cake mix
- 2/3 cup evaporated milk
- 1/3 cup water
- 3 eggs
- 1/4 cup oil OR melted butter
- 1/2 cup toasted coconut
- 3 cups sifted confectioner's sugar
- 1 cup very soft unsalted butter
- 1 tsp coconut extract*
- 1-2 tbs cream
Preparation time 25mins
Adapted from bakeatmidnite.com
*Any flavoring you like will do. I flavored this cake coconut, but make it yours--can be topped with other things besides the toasted coconut
Preheat oven to 350 degrees F (325 degrees F if using glass). Grease or spray a 13 x 9 baking pan.
Place cake mix in a large bowl. Add evaporated milk, water, eggs and oil or butter. Mix at medium speed for 2 minutes.
Pour batter into pan and bake for 25-35 minutes, or until toothpick inserted in the center comes out clean.
Remove from oven and cool cake completely before frosting.
To prepare frosting, you will need a *good* stand mixer as the initial mixture of sugar & butter will be quite stiff.
Fit the mixer with the wire whisk attachment. Add the sugar and butter to the bowl. Mix at low speed until blended then turn mixer to medium speed and beat until the sugar & butter are a smooth paste-like consistency.
Add the coconut extract and beat in.
On low speed, add the cream, a tablespoon at a time, until frosting is of spreadable consistency. You may need to use more cream!
Spread frosting on top of cooled cake. Sprinkle with toasted coconut.
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