Courtesy Helen Lampkin
Such a dreamy cake that sparks a celebration just by looking at it! Starting with a box cake mix and an unfussy frosting makes this recipe a keeper. And, it’s just the right cake for so many occasions.
Celebration Coconut Cake w/Cream Cheese Frosting
1 box white cake mix (Betty Crocker Super Moist)
ingredients for cake mix according to pkg.directions(water, canola oil, eggs)
One 8 oz pkg cream cheese, softened
8 tablespoons unsalted butter, room temp
4 cups confectioner sugar, sifted
1 teaspoon vanilla
½ teaspoon Kosher salt
1 cup sweetened coconut flakes
Preheat oven to 350*. Spray cake pans with baking spray. Prepare cake mix as directed (I followed directions on Betty Crocker for whole eggs not egg whites). Cake is done when toothpick inserted comes out clean – I did not bake mine longer than 26 minutes but ovens can vary. Remove from oven and place on a cooling rack.
When the cake is completely cooled, prepare the frosting. In a stand up mixer, or using an electric hand mixer, blend together the cream cheese, butter, confectioner sugar, vanilla and salt until smooth. If you want to make multiple layers, slice through the cooled cake rounds horizontally. Place the first round on a cake platter and spread 1/4th of the frosting on the top leaving the sides unfrosted. Shower with 1/4th of the coconut. Repeat the layers. Continue adding each cake round and topping with the frosting. Finish the top layer with the coconut flakes. This cake is fine to be at room temp for 24 hours, but refrigerate after 24 hours.
Yield: 1 cake