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Coconut Cake
  • Gluten-Free
  • Dairy-Free
  • Soy-Free
  • Nut-Free

Coconut Cake

Coconut fans will be in heaven, and even non-coconut lovers might ask for more! Incredibly delicious and moist—you won’t believe it is so good! Use all three coconut options for the best flavor and texture.

Ingredients
      Coconut Cake or Cupcakes
    • 1 bag Pamela's Vanilla Cake Mix
    • 4 eggs, large
    • ¼ tsp almond extract (Optional)
    • ½ cup coconut oil or vegetable oil
    • 1 cup unsweetened coconut milk or water
    • 1 cup shredded unsweetened coconut
      Coconut Frosting
    • 1 bag Pamela's Vanilla Frosting Mix
    • 8 TBSP butter, soft
    • 3 TBSP coconut milk or water
    • ¼ tsp coconut flavoring (Optional)
    • 2 cups flaked unsweetened coconut—plain or toasted
Directions

    Preheat oven to 325°. Beat eggs until thick. Add oil, milk, and flavor and mix well. Add Cake Mix and beat on medium/low for 2 minutes. Fold coconut into cake batter.

    Lightly spray, butter or oil all pans, or cupcake papers. If desired, dust pans with rice flour. Cake is done when it springs back to a light touch, or toothpick comes out almost clean. Over baking will cause dryness. Frost cake when cooled, or wrap unfrosted cake in plastic wrap to keep moist.

    two 8" rounds—24 to 30 min. (approx. 1 ½ " tall layers)

    two 9” rounds—18 to 24 min. (approx. 1" tall layers)

    one 9" square—30 to 35 min. (approx. 2" tall layer)

    one 9 x 13" pan—30 to 40 min. (approx. 1" high sheet cake)

    18 cupcakes (fill ⅔ full)—18 to 22 minutes (regular size) or 12 large—24 to 30 minutes

    Chef's Note: Suggested- Let's Do Organic brand coconut flakes (large) and shred (small)

    Coconut Frosting:

    Soften butter with mixer, add frosting mix, milk and flavor, and beat until soft and fluffy. Add more milk one teaspoon at a time if necessary for spreading consistency. Use half the frosting between the layers; spread to edges, sprinkle with one cup coconut flakes, and press lightly. Add top layer of cake, frost and sprinkle with one cups of coconut and press lightly, leaving, leaving sides of the cake showing. Use the same process to frost cupcakes.

    Chef's Note: For toasted coconut, spread in a parchment lined sheet pan and toast in hot oven after baking the cakes, for about 3 minutes, until just starting to show some color. Coconut can burn easily so watch carefully.

    © Pamela's Products, Inc.

Overall Average Rating:
1 rating
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S 01/26/2019 01/27/2019
If I remove the coconut flakes from the cake mix do I have to add something else?
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Nicole 02/48/2018 02/18/2018
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I made cupcakes using this recipe, and the flavor and texture of the cake is amazing. I followed the recipe exactly, and they turned out perfectly.
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Melissa M 04/108/2017 04/19/2017
For the frosting, should it be salted or unsalted butter?



Also, is there a recommendation for the "coconut flavoring" to use in the frosting? The only product I could find with that description is "McCormick Coconut Extract with Other Natural Flavors"... Will that do?
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    • Hi Melissa, You can use either salted or unsalted. For the coconut extract, yes -- McCormick should be fine. Make sure to verify that any flavors are gluten-free.
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Shellie wykoff 01/03/2017 01/04/2017
Is this can coconut milk?
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    • Hi Shellie, Yes, we recommend using canned coconut milk.
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Cathy 08/233/2015 08/22/2015
I don't usually like cake. Especially gluten free ones. But this was a big hit! I LOVED it and so did my friends at the party. I used all coconut items they suggested. And I wrapped the hot cakes in plastic as they suggested to keep the cakes moist (made 2 9" cakes).
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Jane L 12/341/2015 12/08/2015
This recipe is AWESOME!!! It is my go to cake recipe even when feeding non-gluten free folks! It's THAT good! I made it for my father-in-law's birthday. He is not gluten free or a big dessert eater but he ate 3 pieces in one sitting! Everyone else at the gathering ate 2 pieces! It was completely devoured in 20 minutes.



I recommend this and any Pamela's products highly!
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