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Category: Cakes & Desserts

Coconut Cream Cake Recipe

Ingredients

Cake  
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  

Frosting  
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

Instructions

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.

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