Pink Cherry Coconut Cake

Recipe by TexasToast R
READY IN: 35mins
SERVES: 12-15
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Beat first six ingredients together for 4 minutes. Fold in coconut and cherries to cake mixture.
  • Line bottom of three 8" or 9" cake pans with wax paper or parchment paper or just spray pans with cooking spray.
  • Bake at 350 degrees for 20 minutes or until done. Test with a toothpick. Cool in pans 10-15 minutes. Remove and fully cool.
  • Frosting: Mix powdered sugar with butter, shortening, milk, cherry juice, and vanilla. Then add pecans, cherries and coconut. (Add more liquid or powdered sugar to desired consistency.) Frost in between each cake layer, then finish with the sides and top.
  • Store in refrigerator until serving time.
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