Coconut Cream Cake With Coconut Cream Frosting

READY IN: 55mins
Recipe by Bonnie G 2

Found this on a site called "Mother Thyme" and as Coconut cake is my favorite decided to save. She states "The secret ingredient in the cake and the frosting is coconut cream instant pudding mix. I admit, I have an obsession with using pudding mix in many of my desserts. The coconut cream pudding mix gives both the cake and the frosting a great flavor with just the right amount of coconut in each tasty bite. If you want to get a little fancy and layer this cake, simply double the recipe. If you double the frosting, you will have extra leftover after you fill and frost the cake, but leftover frosting is never a bad thing.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Grease and lightly dust an 8-inch round cake pan and set aside.
  2. In a medium bowl mix flour, pudding mix, baking powder, and salt.
  3. In another medium bowl mix sugar, milk, butter, egg, sour cream and vanilla until blended.
  4. Gradually stir flour mixture into wet ingredients until combined.
  5. Pour batter into prepared cake pan and bake for about 40 minutes, until cake tester comes out clean.
  6. Cool completely on a wire rack before removing from pan.
  7. Coconut Cream Frosting:.
  8. Using an electric mixer with whisk attachment, beat heavy cream on high speed for 3-4 minutes until it becomes thick and creamy. Reduce speed to medium, and stir in sugar and pudding mix until combined.
  9. Pour all the frosting on top of cooled cake and using a spatula, frost cake. Sprinkle with shredded coconut flakes if desired.
  10. Cover in cake carrier and store in the refrigerator until ready to serve.

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