Happy Birthday Little Sister!
My younger sister, Brittany, had a birthday this past Tuesday and I wasn’t sure if her boyfriend was going to tackle the task of baking the birthday cake or not. When I asked her if I could make it she said that I was her first choice, and boyfriend was the backup plan! Yay! I asked her what flavor she wanted she said something coconut. I was so excited. I had a coconut cake recipe I wanted to try out. It’s always a little dangerous trying out a new recipe on a special occasion, but I figure, hey, she’s family.
The recipe I wanted to try I actually got from my mother-in-law. It was supposed to be from a restaurant, Cedar Creek Inn, that has amazing coconut cake, but you know those recipes are never the same. As I looked up the recipe last night I noticed that it used a cake mix and vanilla pudding as a base. I don’t know if that counts as “from scratch” but it was going to be a busy day so it was good to save time. As always, I also checked out the food network for recipes. There were some that looked interesting, but like I said, I wasn’t going to time to take on a huge project that afternoon. Bobby Flay’s looked good, but it was quite a project. I came across Ina’s recipe (I love her) but her cake was just a basic white cake with coconut frosting. As I read some of the reviews I found that some of the readers had replaced the water with coconut milk. I thought that sounded like a plan. So in the end I changed my first recipe to incorporate the coconut milk and used Ina’s frosting recipe. Readers raved about her frosting!
The cake was a huge hit. Everyone loved it and it looked so cute on my new cake stand. I think Britt had a great birthday and she said the cake was just what she was hoping for!
Coconut Cake:
*Changes I made: replaced half of the water with coconut milk, and I used a white cake mix because it’s what I had and I didn’t use the walnuts because I didn’t have any.
2 cups shredded coconut
Butter, for preparing pans
Flour, for preparing pans
1 package cake mix, yellow
4 eggs
2 packages instant vanilla pudding, 3.4-ounce boxes of instant
1 1/3 cups water
1/2-cup oil
1 cup walnut halves, chopped
To toast coconut:
Heat oven to 350 degrees. Spread the coconut on a baking sheet and lightly toast, stirring often, 10 minutes. Set aside 1/2 cup for topping the cake.
Butter and flour 2 (9inch) round cake pans.
Mix the cake mix, eggs, pudding mix, water and oil in a mixing bowl. Mix at medium speed until the batter is thick and smooth. (4 minutes) Fold in the walnuts and 1 1/2 cups of the coconut. Divide the batter evenly among the pans.
Bake the cakes until a toothpick inserted in the middle comes out clean, or 30 minutes. Cool completely in the pans, then turn the cakes onto a wire rack.
Ina's Coconut Frosting
