Recipe For Icebox Coconut Cake

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Recipe for icebox coconut cake.

If you want a more intense coconut flavor add a teaspoon or two of coconut extract. But i also love to use my everyday wedding cake recipe because it s just as easy as a box mix. Wasn t a from scratch baker that was my other grandma and this cake starts with a boxed cake mix but you doctor it up by skipping. Coconut cake is a southern tradition just like this hummingbird cake and i love my grandma s version when i was grown and on my own this was one of the first recipes i called her up and asked for along with her broccoli casserole recipe yum.

This coconut cake recipe has cream on the cake and butter in the frosting. Make a custard of milk. Bake in 2 cake layers and cool. Cake mixes are wonderful things and can be a girl s.

I combined the coconut milk with the condensed milk in a microwave safe bowl and the mixture was a bit runny so i added a bit of cornstarch about 3 4t and simmered the 2 ingredients in the microwave for about 4 min stirring after 2 min to thicken it a bit. I started making this coconut cake years ago after coming across a recipe in a book called the cake mix doctor by anne byrn. This should be kept in the refrigerator and will keep up to a week. This cake was delicious.

Set aside 1 2 c of this mixture for later use. Split into 4 layers. Top with 1 cup fresh coconut. In medium bowl stir together 2 cups of the coconut the sugar and sour cream.

I personally like my coconut cream poke cake cold so i serve it cold. Stir in whipped topping coconut extract and 1 cup of the remaining coconut. Yes you heard right. Up angel food cake into small pieces.

So for the cake part you can feel free to use a boxed white cake mix i do most of the time. Baking doesn t always have to be all sifting and measuring. Because lets be honest the show stopper here is the amazing flavor of the icing and what s between the layers soaking into the cake. I had some coconut in my fridge that needed to be used and this is what i came up with.

Spread the rest between layers. Try putting your coconut in a food processor or blender if you prefer a smoother textured cupcake. Spread filling between layers. Like from a box.

However if you like yours served at room temperature set it out 20 minutes before serving. Now mix the 1 2 c mixture with the whipped topping. Mix 2 packages fresh frozen coconut with the sour cream and sugar. I did not have a can of cream of coconut in my pantry but i did have a can of coconut milk.

This is the first recipe i ve. Spoon 2 cups of the mixture into large bowl. Any cakes made with butter frosting and cream fillings should be covered and refrigerated. When cool slice cakes crosswise to make four layers.

Ice about 2 hours before serving. Mix the cake mix according to directions on box. A white cake recipe with a coconut twist.