Cake Boss's Coconut Cake

By carvalhohm

Ingredients

• 1 box White Cake Mix (Pillsbury or Betty Crocker)
• 1 small box coconut pudding
• 4 eggs
• 1 1/3 cup water
• 1/2 cup oil
• 1 cup sweetened shredded coconut

Details

Adapted from cakeboss.com

Preparation

Step 1

Preheat oven to 325. Grease and flour two 8" round pans.

Combine all ingredients in large mixing bowl. mix for 1-2 minutes on low speed.

Bake at 325 30-40 minutes until toothpick inserted in center comes out clean.

*Cake Boss Divine Coconut-Lemon Cake:**
Torte cake and fill with lemon curd (jar or homemade - I prefer Ina Garten's recipe for "lemon filling").
Frost with Cake Boss Buttercream
(optional) Before frosting crusts, pat outside with shredded coconut.

Cake Boss Zingy Raspberry Coconut Cake:*
Torte cake and fill with Cake Boss Seedless Raspberry Filling
Frost with Cake Boss Buttercream
(optional) Before frosting crusts, pat outside with shredded coconut.

*Ina Garten's Lemon Filling:*

¼ pound (1 stick) unsalted butter, at room temperature
1½ cups sugar
4 extra-large eggs
3 extra-large egg yolks (save the whites for the meringue)
¼ cup finely grated lemon zest (6 to 8 lemons)
½ cup freshly squeezed lemon juice
⅛ teaspoon kosher salt

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 1 minute. On low speed, add the eggs and egg yolks one at a time, and then add the lemon zest, lemon juice, and salt. Don’t worry; it will look curdled.

Pour the mixture into a small saucepan and cook over medium-low heat for 8 to 10 minutes, until thick, stirring constantly with a wooden spoon. Whisk briskly when it starts to thicken and cook over low heat for 1 to 2 minutes, whisking constantly. Don’t allow it to boil! It will be 175 degrees on an instant-read thermometer. Pour into a bowl and cool to room temperature.

Yield: 3 cups