Friday, April 18, 2014 6:35 AM

Good Cooking!
A Gastronomic Gourmet Cooking & Recipe Resource Since December 1995
About us • Contact us • Site Map
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home CakesDeserts  Coconut Cream Cake
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
  Coconut Cream Cake
  Category: CakesDeserts
  Author: London
  Date: 2/7/2001
  Hits: 459
1 pkg Duncan Hines® Moist Deluxe White Cake Mix 1 pkg
1 pkg coconut cream instant pudding and pie filling mix – (4-serving size) 1 pkg
4 eggs 4
1 cup water 250 mL
1/3 cup vegetable oil 75 mL
1/3 cup flaked coconut 75 mL

2 cups whipping cream – chilled 500 mL
1/4 cup Confectioners sugar 50 mL
1/4 cup dairy sour cream 50 mL
2 1/2 cups flaked coconut – divided 625 mL

1. Preheat oven to 350°F (180°C). Grease and flour two 9 inch (23 cm) round cake pans.

2. For cake, combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Stir in 1/3 cup (75 mL) coconut. Divide into pans.

3. Bake at 350°F (180°C) for 32 to 37 minutes or until toothpick inserted in center comes out clean. Cool following package directions.

4. For frosting, place whipping cream in large bowl. Beat at high speed until soft peaks form. Add Confectioners sugar and sour cream. Beat until stiff peaks form. Fold in 1 1/2 cups (375 mL) coconut. Fill and frost cake. Sprinkle with remaining 1 cup (250 mL) coconut. Refrigerate until ready to serve.

Makes 12-16 servings.

Rate this recipe:  
Featured Recipe
» Indian Pudding
Category: American Indian Recipes
Hits: 363
Rating:rating: (3.1)(3.1)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to Main Recipe Pagereturn to top Return to Good Cooking's Main Page return to topReturn to top
Copyright 2013 Good Cooking, Inc. All rights reserved.