Monday, November 30, 2009

Coconut Cloud Cake

1 Box White Cake Mix
1/3 C Oil
1 C Coconut Milk- Unsweetened
3 Eggs
2 t Coconut Extract


1 Pint Heavy Whipping Cream
1/2 C Powdered Sugar
2 t Coconut Extract

1 Bag Sweetened Shredded Coconut

Preheat oven to 350 degrees.

In a mixing bowl place cake mix, oil, coconut milk, eggs and coconut extract. Mix until well blended. Line two 8 inch cake pans with parchment paper and spray with Pam (this insures your cakes will come out of the pan perfectly). Divide cake mix between them and bake for 30 minutes or until an inserted toothpick comes out clean. Cool completely, approximately 2 hours.

Meanwhile beat whipping cream, powdered sugar and coconut extract until the whipping cream stands up in stiff peaks. Refrigerate until use.

Place one 8 inch round on your serving plate, top with whipped cream, place second 8 inch round on top. Frost whole cake with remaining whipped cream, sprinkle with coconut. If you like toasted coconut you can toast it and then put it on top of the whipped cream.

To toast coconut place on a baking sheet in a thin layer, bake at 400 degrees for 5-7 minutes, watching carefully until golden brown.

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