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Super-Simple Coconut Cake

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Makes: 12 servings adjust
I'm not really a cake fan, but I love this coconut cake. Hard to believe it's so easy to make, and even easier to eat.

Directions

Ingredients

  • 1 box Yellow Cake Mix, Prepare as directed, adding 1/4 Cup of coconut to batter. Bake.

Step 1

Mix 1/4 cup of coconut w/ mix and bake as directed.

Ingredients

  • 2 cups Milk, OK to use alternative milk (e.g., soy, almond, rice).

Step 2

While cake is baking, mix milk w/ 1/4 cup coconut and heat on stove under low.

Ingredients

  • 1 pint Whipping Cream, Can be subsituted w/ non-dairy whipped topping. A vegan friend even suggests making vanilla instant pudding w/ 1/2 the recommended "milk." (She uses Silk.)
  • 1 tablespoon Pure Vanilla Extract
  • 14 cup Powdered Sugar

Step 3

Whip cream, vanilla, powdered sugar and 1/4 cup coconut until medium-stiff peaks are formed. Keep cool.
 

Step 4

Toast remaining 1/4 cup of coconut, until desired doneness. Keep a close eye as coconut can burn quickly. Set aside.
 

Step 5

As soon as the cake is done, take it out of the oven and poke holes throughout the cake (you can use back of a chopstick or handle of a wooden spoon). Pour warmed milk evenly over the cake. Spread coconut over top as evenly as possible. Let cool. Ideal if refrigerated overnight.
 

Step 6

After the cake has cooled (preferably, next day), spread whipped cream over the top, then sprinkle toasted coconut.
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