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How to Make Simply the Best Coconut Cake - A Step-by-Step Guide

Welcome to the ultimate coconut cake recipe! If you're looking for a dessert that's light, fluffy, and bursting with coconut flavor, then you've come to the right place. This Simply the Best Coconut Cake recipe is a sure crowd-pleaser, perfect for any special occasion or just a delicious treat for yourself. With layers of moist coconut cake, creamy coconut filling, and a generous coating of sweet coconut frosting, this cake is a coconut lover's dream come true.

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Ingredients

  • cooking spray
  • 1 ½ cups white sugar
  • 2 (6-ounce) packages frozen coconut
  • 1 (8 ounce) container sour cream
  • 1 (15.25 ounce) package white cake mix
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 1 cup water
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • ¾ cup white sugar
  • ⅓ cup light corn syrup
  • 2 large egg whites
  • 1 tablespoon water
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon cream of tartar
  • ½ cup flaked sweetened coconut

Information

  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Additional Time: 35 mins
  • Total Time: 1 hr 40 mins
  • Servings: 10
  • Yield: 1 8-inch layer cake

  • Preheat oven to 350 degrees F (175 degrees C), or 325 degrees F (165 degrees C) for coated pans. Spray two 8-inch round cake pans with cooking spray.
  • Stir sugar, frozen coconut, and sour cream for filling together in a medium bowl until well combined. Set aside in the fridge until ready to use.
  • Combine cake mix, pudding mix, water, oil, eggs, egg whites, and vanilla for cake in the bowl of a stand mixer fitted with a whisk attachment. Blend on medium speed for 3 minutes, scraping down the sides of the bowl as necessary. Pour batter into the prepared pans.
  • Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and cool in the pans for 5 minutes, then invert onto a parchment-lined cooling rack to cool completely, about 30 minutes.
  • Use a large, serrated knife to cut each cake layer in half lengthwise; you will have 4 pieces. Flip top pieces so all cut sides are facing up. Stack layers and filling on a serving platter as follows: 1 bottom layer, 1/3 of the filling, 1 top layer, 1/3 of the filling, remaining bottom layer, remaining filling, remaining top layer. Cover and chill, 30 minutes to overnight.
  • Combine sugar, corn syrup, egg whites, water, vanilla, and cream of tartar for frosting in a large heat-proof bowl; stir until well combined. Place the bowl over a double boiler and whisk using an electric hand mixer until thick and glossy, about 7 minutes. Take care that the double boiler doesn't reach higher than a slow simmer.
  • Spread frosting over cooled cake immediately and sprinkle with shredded coconut.

    • Nutrition

    610 cal.

    • Total Fat: 23g
    • Saturated Fat: 6g
    • Cholesterol: 47mg
    • Sodium: 494mg
    • Total Carbohydrate: 99g
    • Dietary Fiber: 1g
    • Total Sugars: 80g
    • Protein: 6g
    • Vitamin C: 0mg
    • Calcium: 120mg
    • Iron: 1mg
    • Potassium: 147mg

    Categories

    Birthday cake recipes
    Dessert recipes
    Coconut recipes
    Coconut cake recipes