Ingredients for Rogene's Coconut Cake With Coconut Cream Cheese Frosting
- Yellow Cake Mix
- Instant Vanilla Pudding
- Water
- 4 large eggs
- Oil
- Coconut
- Walnuts
- Margarine
- 8 ounces cream cheese, softened
- 1 cup milk
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
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How to Make Rogene's Coconut Cake With Coconut Cream Cheese Frosting
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk and coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the shredded coconut.
- Divide batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting: In a large bowl, beat the butter until smooth. Gradually add the powdered sugar, beating until combined.
- Beat in the cream cheese, coconut extract, and coconut milk until light and fluffy.
- Once the cakes are completely cool, frost the top of one layer with a generous amount of frosting. Carefully place the second cake layer on top and frost the entire cake.
- Garnish with extra shredded coconut, if desired.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
375g
Fat
176g
Carbs
42g
