Monday, July 9, 2012

Scrumptious, Moist Coconut Cake that's EASY!


When the temperature outside rivals that of my oven, it's usually my cue not to turn the oven on. After all, I'm nearly 7 months pregnant which means I'm a walking oven to begin with. And my poor central air is cranking away just trying to keep us comfortable. So why add more heat to the mix by turning on the oven? This cake is as good a reason as any. It's moist, really moist. And easy (you start with a cake mix...) So on went the over (and I can hole up in the cold basement while it bakes...)

The recipe calls for 3 9-inch pans. As you will see from my photos, I have 2 9-inch, so I used an 8-inch for the top layer. Perhaps not the most beautiful results, but it sure was tasty...


Moist, easy coconut cake
From Family Meal, by Tyler Florence

1 package yellow cake mix
1 3.4 ounce package instant vanilla pudding
4 large eggs
1/4 cup coconut or vegetable oil
2 cups sweetened shredded coconut

2 cups sweetened shredded coconut
2 tablespoons unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
2 teaspoons whole milk
3 1/5 cups confectioners sugar, sifted
1/2 teaspoon pure vanilla extract

Preheat the oven to 350 degrees F. Grease two 9 inch round cake pans and dust with flour, tapping out the excess.

In a large bowl, combine the cake mix, pudding mix, eggs, oil, and 1 1/2 cups water. With an electric mixer, beat on medium speed until well combined. Sir in the coconut.

Pour the batter into the prepared cake pans and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Make the frosting: Spread the coconut on a rimmed baking sheet. Toast in the oven for 10 minutes, or until lightly browned, stirring once or twice to ensure it browns evenly. Let cool. Combine the butter and cream cheese in a mixing bowl. Use an electric mixer on medium-high speed to beat until fluffy. Add the milk and beat until smooth. Beat in the confectioners’ sugar, then beat in the vanilla. Stir in all but 1/2 cup of the toasted coconut.

Place one cake layer on a cake stand and spread with some of the frosting. Add the next layer, then more frosting. Top with the last 1/2 cup of shredded coconut. Refrigerate until ready to serve.

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