April 20, 2011
Nothing says spring like COCONUT CAKE!!
Growing up my grandma made a coconut cake at every Easter dinner. It is tradition in my life...like turkey on Thanksgiving. It is just the food I associate with Easter. Hers ways usually covered in green food color dyed coconut and jelly beans. :) I decided to not follow the whole tradition and kept it traditional white with toasted coconut on top. This is her recipe with a few minor tweaks (sorry grandma!). Hopefully it makes its way to your Easter table this year...
1 package plain white cake mix
1 cup whole milk
8 tablespoons melted butter
2 teaspoons pure vanilla extract
2 cups granulated sugar
1 16oz sour cream
10 ounces coconut
1 1/2 cups of reserved filling
8 oz. cool whip
Preheat oven to 350 and prepare to 9 inch cake pans. Mix all cake ingredients with an electric mixer until well blended. Batter should be thick and smooth. Divide batter evenly between the two cake pans. Bake in preheated oven for 28 - 30 minutes. Remove from oven and cool for 10 minutes on wire wracks. Run a dinner knife around the edges and then invert to remove cakes. Invert again so that the cake cool completely upright.
Once cakes are completely cool, mix together the filling. Stir together all filling ingredients until well combined. Cut the cake layers in half so that you have four layers. (You can do this with a large bread knife, a piece of thread, or even dental floss!) Reserve 1 - 1 1/2 cups of filling. Use the rest to layer between the cake layers. It will go on pretty thick.
To make the icing, fold the reserved filling into the cool whip. Ice over the assembled cake layers. Again, there is a lot of icing, so it goes on pretty thick. You can easily leave the cake like this...it is really pretty and looks really impressive. I toasted coconut and let it cool then topped just the top of the cake with it.