Easy Easter Coconut Cake that uses a boxed cake mix as the base and is topped with a homemade toasted coconut frosting. Whip up this easy Easter cake for this holiday.
Ingredients
1box yellow cake mix
2small boxes instant vanilla pudding
1cupunsweetened coconut milk, shake the can well first
3/4cupvegetable oil
5large eggs
1tsp.coconut extract
Frosting
3cupspowdered sugar
3-5tbspheavy cream
½Cunsalted butter
1tsp.Vanilla extract
Instructions
Start by preheating the oven to 325 degrees. Also spray your 9x13 pan with cooking spray and set aside.
In a bowl you will add your cake mix, instant pudding, eggs, oil, coconut milk and the coconut extract. Whip this up until it is creamy.
Pour into your greased baking dish and bake this coconut cake for 25-30 minutes or until the cake is fully cooked.
Place the cooked cake on a cooling rack and allow to cool completely.
Prepare the frosting:
Pour all your vanilla frosting ingredients in a bowl and mix with a stand mixer or hand mixer for 2-3 minutes.
Then turn your mixer on medium speed for an additional 3 minutes until frosting is peaking, meaning that it is holding its shape. This will be like a whipped cream texture.
Spread the vanilla frosting evenly over the sheet cake.
Toast the coconut over medium heat for 4-5 minutes until golden brown in a pan on the stove.
Stirring often so as to not burn the coconut.
Sprinkle the coconut over the coconut cake evenly.