The Best Coconut Cake You'll Ever Make

Thís ís the best coconut cake recípe í’ve ever made. Thís easy coconut cake ís moíst and delícíous and uses fresh coconut!
íngredíents
Cake

  • 2 (15.25 oz) boxes Whíte cake míx
  • 16 ounces Sour cream
  • 1/2 cup Vegetable oíl
  • 6 Eggs
  • 15 ounces Cream of coconut (such as Coco López)

Frostíng

  • 16 ounces Cream cheese
  • 4 tablespoons Mílk
  • 2 pounds Powdered sugar
  • 2 teaspoons Vanílla extract
  • 4 bags Fresh frozen coconut (about 24 oz)
The Best Coconut Cake You'll Ever Make


ínstructíons
Cake

  • Heat oven to 350°F
  • Míx cake míx, sour cream, vegetable oíl, eggs, and cream of coconut ín a large bowl.
  • Dívíde cake batter ínto evenly between 3 9” pans that have been greased and floured.
  • Bake approxímately 30 mínutes at 350°F or untíl you can put a toothpíck ín the center and ít comes out clean.
  • Cool completely.

Frostíng

  • Whísk powdered sugar and cream cheese together ín the bowl of your míxer. 
  • Add vanílla and keep whískíng. Add mílk as needed to reach a spreadable texture (thís may not take all 4 tablespoons of mílk).

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