Fresh Coconut Cake

20 Nov

This cake has become a staple at our house during Christmas.  I usually start making them around Thanksgiving for the middle school Bible Club’s bake sale and have occassion to make several more before Christmas.  It’s a good cake to take to holiday gatherings and it freezes very well so it can be made ahead then thawed when ready to eat.  It’s a delicious cake and not difficult at all to make.  It’s good any time of the year. In fact, one of my sons requested this cake for his birthday cake in October.  If you don’t want a Christmas cake, just leave off the cherries.

Cake Ingredients:

1 box yellow cake mix

1/4 cup applesauce

4 eggs

1 small box of instant vanilla pudding

1 1/3 cups water

Frosting Ingredients:

2 cups sugar

8 oz container sour cream

2-6 oz. packages of fresh frozen coconut, thawed (this is usually found in the frozen food section near the frozen fruit)

8 oz. container of Cool Whip, thawed

Bagged coconut for sprinkling on top

Red and green candied cherries available seasonally in the baking aisle (not maraschino)

For the cake; empty the cake mix into a large mixing bowl and add the applesauce, eggs, pudding and water. 

Beat until well combined and fluffy.

Divide batter between two round cake pans.

Bake at 350 degrees for about 25-30 minutes, or until cakes test done.  Cool in pans for a few minutes, then remove from pans and cool completely on wire racks.

When cakes are completely cooled, slice each layer into two.  This will make four thin layers.

Set the layers aside while preparing the frosting.

For frosting, combine 2 cups sugar, 8 oz. container of sour cream and 2   6 oz. bags of fresh frozen coconut, thawed.  (Don’t add the Cool Whip here, that will come later)  Stir until well combined

Place first layer half on cake plate, and top evenly with 1/4 of coconut mixture.

Repeat with the other two layers, then place the top layer on but do not ice yet.

Add the 8 oz. container of Cool Whip to the remaining 1/4 of the coconut filling.

Begin by frosting the side of the cake first.

Then frost the top of the cake.

Sprinkle top with additional coconut to finish.  For a Christmas cake, add red and green candied cherries.

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3 Responses to “Fresh Coconut Cake”

  1. Pam Klope November 28, 2010 at 8:33 am #

    Deb,
    I printed this recipe out for Hannah and told her to make it for us. Your step by step instructions convinced her she could do it. It was truly the best coconut cake I have ever had!! Your step by step instructions are so helpful so keep it up. Hannah is really starting to cook more for us and these recipes give her confidence that she can make a dish by following your great directions. Keep up the good work. I think you should publish a step by step cookbook. I know many people that would purchase it and it would be a great gift for new cooks. Just something for you to do in your spare time. LOL!!!

    • Deb December 4, 2010 at 12:38 pm #

      Ahh, thanks! I really enjoy blogging. The kids have learned to wait until I take a picture before they can start dishing any out onto their plates! LOL.

  2. Leslie Cates December 7, 2010 at 8:44 am #

    What a cute cake! My mom and I love using the fresh-frozen coconut as well. Love coconut cake at Christmas!

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