LAURIE OSTEEN'S COCONUT CAKE
Osteen likes to frost these cakes while they're still warm. They'll absorb some of the frosting, which takes on the consistency of a glaze.
Provided by Laurie Osteen
Yield Makes 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Coat cake pans with nonstick spray. Dust with flour, tapping out excess.
- Whisk cake mix, eggs, oil, and 1 cup milk in a large bowl until no lumps remain. Divide batter evenly among prepared pans; smooth tops.
- Bake cakes until a tester inserted into the centers comes out clean, 10-15 minutes.
- Meanwhile, mix coconut, sugar, sour cream, salt, and remaining 1 tablespoon milk in a medium bowl to combine; set frosting aside.
- Transfer pans to wire racks; let cool 5 minutes. Turn cakes out onto racks and spread frosting over tops of warm cakes, dividing evenly. Stack cakes. Let stand at room temperature, covered with a cake dome, or loosely tented with foil, at least 4 hours before serving.
- DO AHEAD: Cake can be made 2 days ahead. Store airtight at room temperature.
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