Coconut Cream Cake With Coconut Cream Frosting

Recipe by Bonnie G 2
READY IN: 55mins
SERVES: 8
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees. Grease and lightly dust an 8-inch round cake pan and set aside.
  • In a medium bowl mix flour, pudding mix, baking powder, and salt.
  • In another medium bowl mix sugar, milk, butter, egg, sour cream and vanilla until blended.
  • Gradually stir flour mixture into wet ingredients until combined.
  • Pour batter into prepared cake pan and bake for about 40 minutes, until cake tester comes out clean.
  • Cool completely on a wire rack before removing from pan.
  • Coconut Cream Frosting:
  • 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.
  • Pour all the frosting on top of cooled cake and using a spatula, frost cake. Sprinkle with shredded coconut flakes if desired.
  • Cover in cake carrier and store in the refrigerator until ready to serve.
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