Coconut Cake

Coconut fans will be in heaven, and even non-coconut lovers might ask for more!

Coconut Cake

Coconut Cake

Ingredients:

  • 1 bag Pamela's Classic Vanilla Cake Mix
  • 4 eggs, large
  • 1 cup UNSWEETENED coconut milk or water
  • 1/4 tsp almond flavoring (optional) or 1 tsp vanilla
  • 1/2 cup oil or coconut oil
  • 1 cup shredded coconut for cake
  • Optional: 2 cups additional shredded coconut to sprinkle on frosting

Directions:

Preheat oven to 325°. Beat eggs, oil, milk or water, and flavoring until well incorporated. Add dry mix and spices and beat by hand or on medium/low for 2 minutes. Fold 1 cup coconut into cake batter, and then pour into prepared pan. See chart for pan size and bake times. It may need additional bake time.

Frost with Cream Cheese Frosting or Simple Vanilla Frosting made from Pamela's Vanilla Frosting Mix (see below). Sprinkle cake with 2 cups additional shredded coconut. Press lightly onto top and sides.

Cream Cheese Frosting

1 bag Pamela's Vanilla Frosting Mix

2 tbsp butter or margarine, room temp/no melted

6 ounces cream cheese, room temp

1 tsp water

Soften butter or margarine. Add remaining ingredients and mix together on medium for 1 to 2 minutes or until smooth. If frosting is too thick, add more water one teaspoon at a time. Optional: Add 1 teaspoon ground cinnamon. Frost on a cooled cake.  

Simple Vanilla Frosting

1 bag Pamela's Vanilla Frosting Mix

6 tbsp butter or margarine, room temp/no melted

6 tbsp water

Soften butter or margarine on medium speed. Add Pamela's Vanilla Frosting Mix and water and blend on medium for 1 to 2 minutes or until smooth. Scrape down bowl during mixing. If frosting is too thick, add additional water one teaspoon as a time. Frost on cooled cake.

Suggestion: Add decorative toppings, fruit slices or chopped nuts.

© Pamela's Products, Inc.

http://www.pamelasproducts.com/coconut-cake/

Pans & Bake Times

Pan Size
Bake times
Preheated 325° oven
Yield
Optimum Pan:
one 9-inch round
35 to 42 minutes one 2-inch high round, can be cut in half for two layers
two 8-inch rounds 25 to 30 minutes two 1-inchhigh layers
one 9-inch square 35 to 42 minutes one 2-inch high square cake
one 9 x 13-inch pan 28 to 32 minutes one 1-inch high sheet cake
cupcake -fill 3/4 full 20 to 26 minutes yields 14 cupcakes
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