COCONUT
CREAM CAKE
A faithful standby of creamy coconut joy that's even better if made the day
before serving! It can also be made in a 9x13x2-inch pan and can be stored in
the freezer for up to a month.
1 box yellow cake mix
Eggs, water and oil for cake mix
1 box small coconut cream pudding mix (not instant), divided in half
FROSTING:
1 (8 oz.) pkg. cream cheese, room temp.
1/2 cup powdered sugar
1/2 box small coconut cream pudding mix (not instant),
remaining half
1/4 cup milk
1 Tbsp. lemon juice
1 tsp. coconut flavoring
1 tsp. vanilla extract
1 pinch salt (tiny pinch)
1 (12 oz.) tub Cool Whip, thawed
1 cup shredded coconut (for between layers)
2 cups shredded coconut (for coating outside of cake)
Add eggs, water and oil to cake mix according to package directions along with
1/2 package of dry pudding mix (reserve other half for frosting). Bake into 2
8-inch layers; cool.
Prepare frosting by combining cream cheese, sugar, remaining 1/2 package of dry
pudding mix, milk, lemon juice, coconut flavoring, vanilla extract and salt
with an electric mixer until smooth. Gently fold in whipped topping with a
spatula; chill until ready to frost cake.
Spread a generous layer of frosting between layers and sprinkle with 1 cup of
coconut. Frost cake and coat with coconut (pressing it onto
the top and sides of cake). Store cake in refrigerator
until serving time.
For an extra special touch, cake layers may be split in half, spread with
frosting and sprinkled with additional coconut. Cake may also be garnished with
toasted coconut in addition to or in place of plain coconut.
Butter recipe or even chocolate cake mix may be substituted in place of yellow
cake mix (prepare according to package directions).
Gail Ford Deese shared Melissa Dommert's photo.