Coconut Cake

Ingredients:

Cake:

1 Box of White Cake Mix

4 Eggs

1/3 cup of Oil

1 1/4 cups of Coconut Milk

Filling:

Coconut Custard:
3/4 cup whole milk
3/4 cup unsweetened coconut milk
4 large egg yolks
1/3 cup granulated sugar
3 tablespoons cornstarch
2 teaspoons coconut rum (recommended: Malibu)
1/2 teaspoon pure vanilla extract

Directions:

1. HEAT oven to 350°F. Coat two 8 or 9-inch round cake pans with no-stick cooking spray.
2. PREPARE and bake cake as directed on package using oil, coconut milknand eggs. Cool cakes in pans for 10 minutes. Remove from pans. Place on racks to cool completely, about 20 minutes. Cut the cake into two even peices and place the filling in the middle. Frost the cake.

Chocolate Cake with Coconut Cream Filling

I also made this cake for the dinner that the Quiet Dell United Methodist women are serving on Monday evening. I made this cake because my mom was out of town this weekend for her 35th High School Graduation Reunion. My husband actually cake up with the idea for this cake and then I went off on the internet to find all the peices so that I could put it together. I hope that everyone like it this evening.

Ingredients:

2 1/4 cups Unbleached All-Purpose Flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsweetened cocoa

1 3/4 cups granulated sugar

1/2 cup (1 stick) unsalted butter, very soft

1/3 cup vegetable oil

1 teaspoon vanilla extract

1 cup milk

1/2 cup coffee or water

4 large eggs

Directions:

Preheat the oven to 350°F. Lightly grease and flour your choice of pan(s): one 9" x 13" pan, two 9" round pans, three 8" round pans, or the wells of two muffin tins. You can also line the muffin tins with papers, and spray the insides of the papers.

1. Place a strainer over a large mixing bowl. Measure in the flour, baking powder, baking soda, salt, cocoa, and sugar. Sift/shake the dry ingredients through the strainer into a mixing bowl, to eliminate any lumps.

2. Add the butter and mix at low speed for 1 minutes. With the mixer running, add the oil and continue mixing until the mixture looks like sand.

3. Combine the vanilla with the milk and coffee or water, and add all at once. Mix for 1 minute at low speed, stop and scrape the sides and bottom of the bowl, then mix for 30 seconds more.

4. Add the eggs one at a time, beating well at medium-high speed between additions.

5. Scrape the sides and bottom of the mixing bowl, and mix for 1 minute more. The batter will be thin.

6. Transfer the batter to the prepared pan of your choice. For layers, divide the batter among the pans. Smooth out the tops of the layers with an offset spatula or the back of a tablespoon. For cupcakes, scoop by the heaping 1/4 cup into the prepared muffin tins.

7. Bake for 34 minutes for a 9" x 13" pan; 28 to 30 minutes for 9" layers; 24 to 26 minutes for 8" layers, or 21 to 23 minutes for cupcakes.

8. The cake is done when the top springs back when very lightly touched in the center, and the edges just begin to pull away from the edge of the pan. A toothpick inserted in the center will come out clean.

9. Remove the cake from the oven and place on a rack to cool before removing it from the pan.

Coconut Cream Filling

Ingredients:

1/2 cup heavy cream

1/4 cup sugar

1/2 box instant coconut cream pudding

1/8 cup coconut

Directions:

Beat heavy cream and sugar with a mixer on medium high speed until mixture thickens. Fold in dry pudding and coconut. Let mixture sit in refrigerator for 20 minutes or until ready to use.

Coconut Icing

Ingredients:
1 c. sugar
1 8 oz. carton sour cream
1/2 cup coconut
8 oz. frozen whipped topping

2 graham crackers (garnish)

Directions:

Combine ingredients, blending until smooth. Spread on top and sides of cake. Garnish with with graham crackers.

Cake and Filling recipe from Amber's Delectable Delights and icing by me. Picture from my kitchen.

Three Day Coconut Cake

Three Day Coconut Cake

Ingredients:

1 pkg. yellow butter flavored cake mix

2 c. sugar

1 16 oz. carton sour cream

3 6 oz. pkg. frozen coconut

8 oz. frozen whipped topping

Directions:

Prepare cake mix according to directions on box for 2- 9 inch cakes.

When cake is completely cooled, split layers in half horizontally.

Thaw coconut and whipped topping.

Reserve ½ package coconut. Pat with paper towels to remove moisture.

Combine sugar, sour cream and remaining coconut, blending well. Chill. Reserve 1 ½ cups of the mixture for frosting.

Spread remaining mixture between layers.

Combine reserve sour cream mixture with whipped topping, blending until smooth. Spread on top and sides of cake. Garnish with reserved coconut.

Seal in an air tight container and store in refrigerator three days before serving.