With the help of a box mix, this recipe is so easy to make. If you love Coconut you will love this very moist Cake.
It is no secret that I love Coconut and this recipe has lots of Coconut! Maybe I was meant to be a Southern girl, because Coconut Cake is very popular in the South.
I use a canned Coconut Milk and also Almond Coconut Milk from the carton for this recipe because the canned Coconut Milk is very thick and the Almond Coconut Milk adds a dimension of flavor. I also use flaked Coconut and Toasted Coconut to give texture and continue with the dimensions of Coconut flavors.
- 1 Box Super Moist White Cake Mix
- 1 (14 oz.) Can Coconut Milk
- 1/4 Cup Almond Coconut Milk
- 3 Large Egg Whites
- 1 & 1/2 Cups Flaked Coconut
- 6 Ounces Premium White Chocolate
- 1 & 1/2 Cups Powdered Sugar
- 1/3 Cup Unsalted Butter, melted and slightly cooled
- 1/2 Teaspoon Coconut Extract
1. Preheat oven to 350 degrees. Spread 1 Cup of the Flaked Coconut on a baking sheet and toast the Coconut. This process goes quickly, about 4-5 minutes, so keep an eye on the Coconut and stir it often. Once all the Coconut is toasted, remove from oven and allow it to cool. Leave the oven on 350 degrees so it is preheated to bake the Cake.
2. Spray a 9 x 13 baking pan with nonstick baking spray.
3. In a large mixing bowl, add the Cake Mix, 1 Cup of the Canned Coconut Milk, 1/4 Cup Almond Coconut Milk and the Egg Whites. Use a hand mixer to combine all the ingredients. Once all the ingredients are combined, stir in 1/2 Cup of the Coconut (not the toasted Coconut).
4. Pour the Batter into the prepared pan and bake for 25-30 minutes. All ovens cook differently the Cake is done when a toothpick inserted in the center comes out clean.
5. Once the Cake is done, allow it to cool completely before frosting.
6. Time to make the Frosting. In a medium size glass mixing bowl, melt the Chocolate in the microwave on high. Watch the Chocolate closely, it should only take 30-40 seconds. Stir the Chocolate, it should be smooth so you may need to pop it back in the microwave for a few more seconds.
7. Next whisk in the Powdered Sugar, Butter, remaining 1/3 Cup Canned Coconut Milk and the Coconut Extract into the melted Chcoolate. Continue to whisk until smooth.
8. Cover and refrigerate the Frosting for about 40-45 minutes.
9. Once your Cake is completely cooled and the Frosting is chilled, you can begin to frost the Cake. Using a frosting spatula spread the Frosting out evenly over the top of the Cake.
10. Now Sprinkle the Toasted Coconut over the top of the Frosting.
11. Store this Cake in the refrigerator until ready to serve. Leftovers should also be kept in the refrigerator to maintain the moist consistency.
Recipe by: Hot Dish Homemaker