Ingrédients pour The Cake Mix Doctor's Easy Refrigerator Coconut Cake
- White Cake Mix
- 1 cup milk
- 1 (13.5 ounce) can cream of coconut
- 3 large eggs
- 8 ounces (1 cup) sour cream
- 1 cup granulated sugar
- Frozen Whipped Topping
- Sweetened Flaked Coconut
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Comment préparer The Cake Mix Doctor's Easy Refrigerator Coconut Cake
- Preheat your oven to 350°F (175°C) and place a rack in the center.
- Lightly grease and flour three 9-inch round cake pans. Tap out any excess flour.
- Vigorously stir the can of cream of coconut to fully incorporate the syrup before measuring.
- In a large bowl, combine the cake mix, 1 cup milk, 1/2 cup cream of coconut, and 3 large eggs. Beat on low speed with an electric mixer for 30 seconds until just combined.
- Scrape down the sides of the bowl, then increase the mixer speed to medium and beat for 1 1/2 minutes, scraping down the sides again if needed.
- The batter should be smooth and well-blended.
- Divide the batter evenly among the prepared pans (about 1 1/2 cups per pan). Smooth the tops with a spatula.
- Bake for 18-23 minutes, or until a toothpick inserted into the center comes out clean. Start checking the layers on the top rack first, as they may bake slightly faster. If your oven isn't large enough to fit 3 pans on one rack, place 2 on the center rack and 1 on the rack above.
- While the cakes bake, prepare the frosting.
- In a separate large bowl, combine 8 ounces (1 cup) sour cream and 1 cup granulated sugar. Beat on low speed for 1 1/2 minutes.
- Scrape down the sides, then increase the speed to medium and beat for another 2 minutes, until the sugar dissolves.
- Add 8 ounces (1 cup) whipped topping and beat on low speed until incorporated.
- Stir in 3 cups sweetened shredded coconut and beat on low speed until combined.
- Refrigerate the frosting for at least 10 minutes to chill.
- Once baked, let the cake layers cool in the pans for 5 minutes.
- Run a knife around the edges of each cake, then gently invert onto wire racks to cool completely.
- Once completely cool, brush the tops of the cakes lightly with any remaining cream of coconut.
- Using a serrated knife, carefully cut each cake layer in half horizontally to create 6 layers.
- To assemble: Place one cake layer (cut side up) on a serving platter. Frost with about 2/3 cup of the chilled frosting. Repeat with the remaining layers, frosting each layer and the top and sides of the cake.
- Sprinkle 1/2 to 1 cup of sweetened shredded coconut on top for garnish.
- Refrigerate for at least 1 hour before serving. Cake can be stored in the refrigerator for up to one week.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
306g
Fat
102g
Carbs
29g
