The spring party season is beginning. Whether you are preparing appetizers, dinner or simply dessert, freshly baked cakes always are a favorite. Seriously, can there be too much of a good thing when it comes to serving a freshly baked coconut cake?
Years ago, when our kids were young, we traveled down the road to Panama City, Fla., to visit grandparents for spring break. We looked forward to relaxing, having fun, enjoying fresh seafood and tasting my mother-in-laws freshly made coconut cake. It was like a welcome sign of spring. Also, the nice thing is it can be made ahead of time and refrigerated a couple of days before serving.
Here are some favorite coconut cake recipes we hope you will try and enjoy.
One box yellow cake mix
(4) – 6 oz. packages frozen coconut
16 oz. sour cream
1 ½ c. sugar
Bake cake according to directions. Cool and split in 4 layers. Mix coconut, sour cream and sugar. Frost cooled cake and refrigerate 2 or 3 days before serving.
Angel Coconut Cake
1 c. shortening
2 c. sugar
1 t. vanilla
2 c. flour
1 t. salt
1 can (3 ½ oz.) coconut
Cream shortening and sugar. Add eggs, beating well after each addition. Beat in vanilla. Combine flour and salt. Stir into creamed mixture. Fold in flaked coconut. Pour into a greased and floured 10 inch tube pan. Bake at 325 degrees for 1 hour and 15 minutes or until done.
Coconut Cream Cake
1 pkg. Duncan Hines Moist Deluxe White Cake Mix
1 pkg. coconut cream instant pudding and pie mix
1 c. water
1/3 c. vegetable oil
1/3 c. flaked coconut
Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans. For cake, combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Stir in 1/3 cup coconut. Divide into pans. Bake at 350 degrees for 32 to 37 minutes or until toothpick inserted in center comes out clean. Cool completely before frosting.
Coconut Cream Cake Frosting
2 c. whipping cream, chilled
¼ c. confectionary sugar
¼ c. dairy sour cream
2 ½ c. flaked coconut, divided
For frosting, place whipping cream in large bowl. Beat at high speed until soft peaks form. Add confectioners’ sugar and sour cream. Beat until stiff peaks form. Fold in 1 ½ cup coconut. Frost cake. Sprinkle with remaining 1 cup coconut. Refrigerate until ready to serve. Makes 12 to 16 servings.