adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Simply the Best Coconut Cake
0 Likes
Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
100 minutes
Irresistibly moist coconut cake with a perfect balance of sweetness.
Ingredients:
  • cooking spray
  • 1.5 cups white sugar
  • 2 (6-ounce) packages frozen coconut
  • 1 (8 ounce) container sour cream
  • 1 (15.25 ounce) package white cake mix
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 1 cup water
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • 0.33333334326744 cup light corn syrup
  • 1 tablespoon water
  • 0.25 teaspoon vanilla extract
  • 0.25 teaspoon cream of tartar
  • 0.5 cup flaked sweetened coconut
Instructions:
  • Preheat oven to 350 degrees F (175 degrees C), or 325 degrees F (165 degrees C) for coated pans, and grease two 8-inch round cake pans with cooking spray.
  • Combine sugar, frozen coconut, and sour cream in a medium bowl, mixing until fully blended. Chill in the fridge until needed.
  • In the bowl of a stand mixer fitted with a whisk attachment, combine cake mix, pudding mix, water, oil, eggs, egg whites, and vanilla. Mix on medium speed for 3 minutes, scraping down the sides of the bowl as needed. Pour batter into prepared pans.
  • Bake until golden brown and a toothpick inserted comes out clean, approximately 25 minutes. Let sit in the pans for 5 minutes before transferring to a parchment-lined cooling rack. Cool for another 30 minutes before enjoying.
  • Slice each cake layer horizontally to create 4 pieces. Arrange top pieces cut-side up. Layer the cake and filling on a serving platter: start with a bottom layer, add 1/3 of the filling, top with a top layer, another 1/3 of the filling, then the remaining bottom layer, followed by the rest of the filling, ending with the top layer. Refrigerate covered for at least 30 minutes or overnight before serving.
  • In a large heat-proof bowl, mix together sugar, corn syrup, egg whites, water, vanilla, and cream of tartar until well combined. Place the bowl over a double boiler and use an electric hand mixer to whisk until thick and glossy, about 7 minutes. Ensure the double boiler doesn't exceed a slow simmer.
  • Frost the cooled cake generously and top with a sprinkle of shredded coconut.

Similar Recipes