Sunday, January 11, 2009

Midwestern Recipe: Coconut Cake

I have tried many different recipes for coconut cake. I like my cake to be very flavorful and I think this recipe is the best I have tasted. I made this for a small dinner party on Saturday night and it was a crowd pleaser. I made it with two round cake pans, but it would be just as delicious in a 9x13, but you might not need to use as much whipping cream for the frosting.

1 (18.25 ounce) package white cake mix
3 eggs
1/3 cup vegetable oil
1 cup water
1/2 teaspoon coconut extract
1 (14 ounce) can coconut cream
1 (14 ounce) can sweetened condensed milk
3 cup heavy whipping cream
3 tablespoon white sugar
1 bag of coconut

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.

In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight. Store in the refrigerator.


Mathman said...

Looks delicions. If only my wife liked coconut. :(

patrick said...

OMG i LOVE coconut cake!! i just hit my teeth on the screen. :\