COCONUT SNOW CAKE

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Coconut Snow Cake image

This is one of the easiest, yet moistest cakes I've ever eaten!! I've made it many times in years past, but had misplaced the recipe in a move. I recently found it and was looking for a reason to make it. Last weekend I baked it for a birthday dinner gathering and it was just as delicious as I remembered it! EVERYONE loved it! It is a pretty cake to serve anytime during the winter, but I've also colored my shredded coconut and it makes a beautiful Easter cake! You've got to try it....It's SO yummy!!!

Provided by Susan Richards @SEL2SER

Categories     Cakes

Number Of Ingredients 8

CAKE:
1 box(es) butter recipe cake mix + butter, water and eggs to make cake as directed on box
1 can(s) coconut pecan frosting
ICIING:
1 cup(s) whipping cream
3 tablespoon(s) powdered sugar
1/2 teaspoon(s) vanilla extract (butter extract works well too)
1 package(s) coconut, shredded (approximately 3-4 ounces)

Steps:

  • Prepare cake according to the directions on the box. Add coconut pecan icing and mix well. Bake in a greased and floured bundt pan at 350 degrees for 35-40 minutes. Cool the cake in the pan 10-15 minutes. Remove cake from pan and allow to cool completely.
  • While cake is cooling, in a chilled small mixing bowl and with chilled beaters, beat whipping cream until it begins to thicken. Add powdered sugar and vanilla; beat until soft peaks form.
  • When cake is completely cooled, ice the cake with the sweetened whipped cream and top it with the shredded coconut. Store remaining cake in the refrigerator....if there's any left!

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