Sweet and Easy

Do you like coconut cake? Does the thought of making a cake such as this make you break out in a cold sweat? Making desserts can be a daunting task, at times. So many ingredients and everything has to be so precise.

Wouldn’t it be nice to have an easy, go-to cake recipe? How about one with just 7 or 8 ingredients? This coconut cake recipe, inspired by the Our State magazine of North Carolina, will knock your socks off.

There are a few things to note about this coconut cake recipe:

1. The filling needs a day to set in the fridge.
2. The whole cake will need about a day to set, as well.

So, if you’re in a hurry, you may want to make this ahead of time and freeze it.

You can make your cake using any type of cake or baking pan. I recommend the 9-inch circular pans. I made four 9-inch round cakes for this recipe. If you’re like me, and are not good at cutting layers, this is a time-saver. If you don’t like a tall final cake, opt for the rectangular pans and cut each cake in half for the layers.

Ingredients

• 2 boxes yellow cake mix (oil, eggs and water may need to be used, based on your cake mix directions)
• 2 c. sugar
• 16 oz. sour cream
• two 7-oz. packages of shredded coconut (If you can’t find 7-oz., opt for the 6-oz. bags instead)
• 8 oz. Cool Whip (or any other sweetened whipped cream), defrosted

Directions

Filling:

1. Prepare the filling by mixing together 2 cups of sugar, 16 ounces of sour cream and 7 ounces of coconut.
2. Cover the bowl and place in the refrigerator to chill for at least 24 hours.

Cake:

1. Pre-heat the oven to the directions matching your cake pans’ directions. The round 9-inch pans I used were baked at 325 degrees.
2. Mix the cake batter, following the directions on the box.
3. Split the batter between the cake pans.
4. Place in the pre-heated oven and cook until set. (20-25 minutes)
5. After the cakes have cooled, spread filling between each cake layer and the top of the cake.

Frosting:

1. Frost the cake on all sides and the top with the whipped topping.
2. Sprinkle coconut all over the icing.
3. Cover the cake and allow it to set in the refrigerator fo at least 24 hours.

 

So…what did you think?

Do you have a variation you would like to share? Do you add anything else to make your recipe even more yummy? Drop me a line and share it with the group. 

If you’re looking for something else to satisfy your sweet tooth, check out this recipe for a chocolate liquid truffle from French Broad Chocolates, a company right here in North Carolina. This is the perfect amount of sweet for any time of the year.