Vanilla Coconut Cake
Ingredients
Cake Layers
- 1 box vanilla cake mix (about 15 oz)
- 1 canned coconut milk
- ½ cup butter, melted and cooled
- 4 large eggs
- 1 tsp coconut extract
Coconut Whipped Frosting
- 2 cups heavy whipping cream, cold
- ¾ cup powdered sugar
- ½ tsp coconut extract
- 1½ cups swetened shredded coconut
Instructions
- osition an oven rack in the center of your oven and preheat to 350°F (175°C). Lightly grease two 8-inch round cake pans and line the bottoms with parchment paper.
- In a large mixing bowl, thoroughly whisk together the 4 large eggs, 1 cup of well-blended canned coconut milk, melted and cooled butter, and coconut extract.
- Add the cake mix to your wet ingredients. Use a hand mixer or whisk and beat for 2 minutes until the batter is smooth with just a few lumps. Don’t over-mix, or the cake can turn out dense instead of light and fluffy.
- Divide the batter evenly between your two prepared pans. Bake for 25 to 30 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Let the cakes cool in their pans on a wire rack for 10 minutes. Run a knife around the edges, gently turn the cakes out onto the rack, remove the parchment, and let them cool to room temperature. If the cake is warm, the frosting will melt and turn runny.
- Place your clean mixing bowl and beaters (or stand mixer whisk attachment) in the freezer for 10 to 15 minutes before starting your frosting.
- Remove the chilled bowl from the freezer. Pour in the cold heavy cream, powdered sugar, and coconut extract. Start your mixer on low for 30 seconds to avoid a sugar cloud, then increase the speed to medium-high. Whip for 2 to 4 minutes until stiff peaks form and the frosting holds its shape securely.
- Place your first cooled cake layer on a serving plate. Spread a generous layer of the coconut whipped frosting over the top. Place the second layer on top, then frost the top and outer sides of the entire cake. If desired, gently press the shredded coconut all over the wet frosting. Store the finished cake in the refrigerator until ready to slice!
Nutrition
Calories: 460kcalCarbohydrates: 42gProtein: 5gFat: 31gSaturated Fat: 19gTrans Fat: 0.5gCholesterol: 125mgSodium: 340mgFiber: 1gSugar: 31g
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