Friday, May 13, 2011

Creamy Coconut Cake

Coconut lovers of the world unite!  Gigi, this is for you!
One of my daughters said, "This is the best cake you've ever made in my whole life.", then she thought for a minute and told me, "Don't ever make this again until I leave for college.".  What?  She's going to leave me?  My worst fears are not far off, but now I have an evil weapon in my arsenal, this cake.

Prepare your cake pans with shortening and flour.  Note: I have found preparing cake pans with shortening works so much better than oil, butter or non-stick spray.  Shortening seems to hold up to the heat better and aids in releasing the cake from the pan better.

Preheat the oven to 350 degrees F


1/2 cup vegetable oil
12 ounces shredded coconut
8 ounces sour cream
1-1/2 cups granulated sugar
1 box yellow cake mix
1 (4 ounce) box instant vanilla pudding mix
1 cup water
1 teaspoon pure vanilla extract
2 large eggs
2 large egg yolks
1 can (15 ounces) cream of coconut

In a medium mixing bowl, whisk together the coconut and sour cream and set aside, cover with plastic wrap and refrigerate until ready to use.

In a large mixing bowl or in the bowl of a stand mixer, combine the yellow cake mix, instant vanilla pudding, 1/2 cup oil, water, vanilla extract, eggs, egg yolks, and cream of coconut.  Blend until smooth, about 2 to 3 minutes on medium speed.  Pour equal amounts into both cake pans.  Place in 350 degree oven and bake for approximately 30 minutes (based on two 9-inch round cake pans), until a toothpick inserted in the center of the cake comes out clean.

Once the cakes are completely cooled. place on on a cake plate, flat side down, domed side up; this will be the bottom layer.  Spread 1/2 of sour cream/coconut mixture over the top of the bottom layer of the cake.  Carefully place the second layer of the cake on top of the iced bottom layer, domed side down, flat side up.

Spread the remaining sour cream/coconut mixture on the top layer of the cake.


2 cups powdered sugar
Juice of one lemon
2 tablespoons milk
1 cup shredded coconut

Blend the powdered sugar, lemon juice and milk together until it reaches the proper consistency.  Drizzle over top of cake, allowing it to run down the sides.  Sprinkle with shredded coconut.

Allow the cakes to cool for approximately 10 to 15 minutes before removing them form the pans.

So....if you're not ready to launch the youngins jest yet, bake a cake....this cake.

So glad Blogger is finally back up and running and I y'all are too.

Have a great weekend and report back to me about this cake!


gigi said...

I bet that sour cream gives that coconut a great tangy taste! This is a keeper! Thank you Ma'am! Hope you have an awesome weekend too!

Sweet Tea said...

I'm not a "coconut person", but my son-law would absolutely LOVE that cake!

Thistle Cove Farm said...

I do love coconut cake, pie, bread...all of it and must try this recipe; it looks totally delicious!

Claudia said...

My daughter will not eat coconut - this would make a believer out of her. All goodnes and light and that sour cream is a booster!

Debbie said...

This looks delicious Katherine. My husband and I would loooove this! I lost a post when Blogger crashed and had to rewrite it......

David said...

Katherine, I'm not really a cake pies...but this cake really looks and sounds wonderful! Moist and rich... Yum! Take Care, Big Daddy Dave

MaryBeth said...

I love cake of any kind...This one looks very YUMMY!

The Blonde Duck said...

Sounds delish!