Family Favorite Coconut Cake Recipe

Serve a delicious and elegant dessert at your special event with this coconut cake recipe. Add a touch of golden sparkle for a sweet treat that will wow your guests!


Engagement parties can be either formal and elegant, or casual and relaxed. This golden-themed party falls somewhere in between. The addition of gold against the white background gives a more formal feel, but the size and backyard atmosphere make it cozier.

This is reflected in the food as well. An event like this is most likely catered, but dessert can either be purchase or made from a collection of cherished family recipes. Even better is to have each of the bride and groom-to-be's favorite desserts displayed and served. This adds a unique personal touch to the evening.

This coconut cake recipe is a family favorite that is served at birthdays and family reunions. Not only is it delicious and easy to make, but the white color complements your décor. Enjoy!

Ingredients:

Coconut Cake

1 package plain yellow cake mix

1 1/3 cup water

2 tablespoons vegetable oil

3 large eggs

1 8-ounce can crushed pineapple (juice only)

Frosting

1 container frozen whipped topping, thawed

1 package vanilla instant pudding mix

1 cup sweetened flaked coconut, plus 1/2 cup to sprinkle on top

Directions:

To make the coconut cake, Blend together cake mix, water, oil, and eggs, using an electric mixer on low speed for 1 minute.

Stop to scrape down sides and continue to mix on medium for 2 more minutes. Divide batter between 2 9-inch baking pans that have been sprayed with nonstick spray, and dusted with flour. Bake at 350 degrees for 27 to 29 minutes.

Remove pans from oven and place on wire rack to cool for 10 minutes. Remove cakes from pans and sit them right side up on rack. While they are still warm, poke holes in the tops of each cake layer using a wooden skewer. Pour the pineapple juice over the layers so they can soak up the juice. Let the cakes continue to cool for about 30 minutes.

To make the frosting, place whipped topping and pudding mix into a bowl and combine until pudding has dissolved. Fold in coconut.

Frost cake as normal and sprinkle more coconut on top for presentation. Store in the refrigerator loosely covered for up to a week.

Tip: You may want to insert a skewer or two in the cake to keep the 2 layers from shifting and sliding.

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