I love to cook. But since the Christmas party (where I cooked for 250 people) I have not made cooking a priority. Well, that is going to change. On Easter, I tried a new recipe called The Best Coconut Cake Ever. And it really was the best.
Some of you may have seen my Instastories where I made the cake online. It was fun, not difficult and a great dessert. I love that this is the perfect cake for Spring and Summer and I think a lot of you might want to try the recipe.
I found the recipe online and it can be found here. It’s on a great blog called Home Made Interest.
- 2 (15.25 oz) boxes White cake mix
- 16 ounces Sour cream
- 1/2 cup Vegetable oil
- 6 Eggs
- 15 ounces Cream of coconut (such as Coco López)
- 16 ounces Cream cheese
- 4 tablespoons Milk
- 2 pounds Powdered sugar
- 2 teaspoons Vanilla extract
- 4 bags Fresh frozen coconut (about 24 oz)
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Heat oven to 350°F
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Mix cake mix, sour cream, vegetable oil, eggs, and cream of coconut in a large bowl.
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Divide cake batter into evenly between 3 9” pans that have been greased and floured.
- Bake approximately 30 minutes at 350°F or until you can put a toothpick in the center and it comes out clean.
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Cool completely.
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Whisk powdered sugar and cream cheese together in the bowl of your mixer.
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Add vanilla and keep whisking. Add milk as needed to reach a spreadable texture (this may not take all 4 tablespoons of milk).
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Place one 9 inch round cake on a cake stand and frost the top of the layer and place the next cake round on top. Frost the top of that round and place the final round on top.
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Frost the top and sides of the cake.
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Press coconut into sides and onto top of cake.
The cake really is fabulous. And even though it starts with two boxes of white cake mix, I think this is a great homemade recipe!
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