Ingredients for French Coconut Cream Cake
- White Cake Mix
- Eggs as specified on cake mix box
- Vegetable Oil
- Water as specified on cake mix box
- Coconut Pudding Mix
- 1/2 cup chopped pecans
- 1 cup granulated sugar
- Frozen Coconut
- 1 cup sour cream
- 1 teaspoon vanilla extract
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How to Make French Coconut Cream Cake
- In a medium bowl, combine 1 cup granulated sugar, 1 cup shredded sweetened coconut, 1 cup sour cream, and 1 teaspoon vanilla extract. Set aside ½ cup of coconut for garnish.
- Cover the sour cream mixture and refrigerate overnight to allow flavors to meld.
- The next day, prepare your favorite white cake mix according to package directions, adding the required eggs, oil, and water.
- Gently fold in 1 (5.1 ounce) package instant vanilla pudding mix and ½ cup chopped pecans into the cake batter.
- Grease and flour three 9-inch round cake pans. Divide the batter evenly among the pans, ensuring thin layers for optimal moistness.
- Bake at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted into the center comes out clean. (Baking time may vary depending on your oven; refer to cake mix instructions).
- Let the cake layers cool completely in the pans before inverting them onto wire racks.
- Once cooled, frost the layers with the chilled sour cream mixture, spreading it generously between each layer and on top of the cake.
- Sprinkle the reserved ½ cup of coconut evenly over the top of the frosted cake.
- Refrigerate the finished cake for at least 30 minutes before serving to allow the flavors to set. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
169g
Fat
39g
Carbs
18g
