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Coconut Cake

My sister made this for my baby shower. I substitute vanilla for the almond extract because my husband and son are allergic to nuts, but it's great with either.

Coconut Cake
Pampered Chef

1 package white cake mix -- plus ingredients to make cake
1 teaspoon vanilla
Frosting and filling
3/4 cup cold milk
1 package white chocolate instant pudding
1/4 cup powdered sugar
8 ounces Cool Whip® -- thawed
1/3 cup cherry jam
1 cup sweetened coconut flakes

Preheat oven to 325. Cut circle of parchment paper to fit bottom of springform pan. Spray pan with Pam, place parchment paper in pan. Prepare cake mix according to package directions, adding vanilla with water. pour batter into pan. Bake 60 to 65 mins or until center tests clean. Cool on rack 10 mins, run knife around edge and release from pan. Cool completely.

Place cooling rack over top of cake, invert, remove bottom of pan and parchment, invert cake onto serving plate. Cut cake in half. Combine milk, pudding mix and powdered sugar. Whisk 1 to 2 mins or until pudding begins to thicken. Fold in cool whip.

To assemble cake: spread jam over bottom half of cake. Spread 1c frosting over jam. Top with remaining cake layer. Spread top and sides of cake with frosting. Gently pat coconut over cake. Refrigerate 1 hour.


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