Old-Fashioned Coconut Cake

Old-Fashioned Coconut Cake
Old-Fashioned Coconut Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • CAKE:

  • 1

    package butter recipe golden cake mix - (18.5 oz)

  • 3

    large eggs

  • 1/2

    cup unsalted butter - (1 stick) room temperature

  • 1/3

    cup sweetened cream of coconut (such as Coco Lòpez) see * Note

  • 1/3

    cup water

  • 1

    tablespoon dark rum

  • FROSTING:

  • 2

    packages cream cheese - (8 oz ea) room temperature

  • 1/2

    cup unsalted butter - (1 stick) room temperature

  • 1/2

    cup sweetened cream of coconut

  • 3/4

    cup powdered sugar

  • 1

    teaspoon vanilla extract

  • 3

    cups sweetened flaked coconut - (10 oz pkg)

Directions

* Note: Cream of coconut is available in the liquor section of most supermarkets. For Cake: Preheat oven to 375 degrees. Butter and flour two 9-inch-diameter cake pans. Combine all 6 ingredients in large bowl. Using electric mixer, beat mixture on low speed until smooth. Increase speed to medium and beat 4 minutes. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool in pans 10 minutes. Cut around cakes to loosen; turn out onto racks. Cool completely. For Frosting: Using electric mixer, beat cream cheese, butter and cream of coconut in large bowl until smooth. Beat in powdered sugar and vanilla. Place 1 cake layer, flat-side up, on platter. Spread layer with 3/4 cup frosting. Sprinkle with 3/4 cup flaked coconut. Top with second cake layer, flat-side down. Cover top and sides of cake with remaining frosting. Press remaining flaked coconut over top and sides of cake. Chill cake until frosting is firm, at least 1 hour. (Can be made 1 day ahead. Cover loosely and keep chilled until 1 hour before serving.) This recipe yields 12 servings.

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