Laurie Osteen's Coconut Cake
This coconut cake is an irresistible treat that's perfect for any occasion. A deliciously moist yellow cake is layered with a luscious coconut frosting that's sure to satisfy your sweet cravings. This recipe is ideal for those who love the tropical flavor of coconut and enjoy a soft and tender cake that melts in your mouth with each bite. Give this recipe a try and indulge in the delightful combination of flavors!
— Constant Cookbook
Ingredients
- Nonstick vegetable oil spray
- All-purpose flour (for pans)
- 1 15-16-ounce box yellow cake mix
- 4 large eggs
- 1/2 vegetable oil
- 1 plus 1 tablespoon whole milk
- 2 unsweetened shredded coconut
- 1 sugar
- 1/2 sour cream
- 1/2 kosher salt
- Three 8-inch-diameter cake pans
Instructions
- Preheat oven to 350°. Coat cake pans with nonstick spray. Dust with flour, tapping out excess.
- Whisk cake mix, eggs, oil, and 1 cup milk in a large bowl until no lumps remain. Divide batter evenly among prepared pans; smooth tops.
- Bake cakes until a tester inserted into the centers comes out clean, 10-15 minutes.
- Meanwhile, mix coconut, sugar, sour cream, salt, and remaining 1 tablespoon milk in a medium bowl to combine; set frosting aside.
- Transfer pans to wire racks; let cool 5 minutes. Turn cakes out onto racks and spread frosting over tops of warm cakes, dividing evenly. Stack cakes. Let stand at room temperature, covered with a cake dome, or loosely tented with foil, at least 4 hours before serving.
- DO AHEAD: Cake can be made 2 days ahead. Store airtight at room temperature.
Yield
10 servings
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