SUPREME COCONUT CAKE

Supreme Coconut Cake image

Provided by SK H

Categories Cakes

Time 55m

Number Of Ingredients 14

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1 pkg ducan hines white cake mix
4 oz coconut, shredded
3 eggs
1/2 c oil
1 c water
FILLING
1 small package of instant coconut cream pudding or french vanilla
1 1/2 c milk
3 oz coconut, shredded
WHIPPED CREAM FROSTING
2 c heavy whipping cream (or double cream)
1 tsp pure vanilla extract
2 Tbsp granulated white sugar
5 oz coconut shredded

Steps:

1. Preheat oven to 350 degrees. Combine the cake mix eggs water oil and coconut and put into 2 round pans that are oiled and floured. I always save a little cake mix and use that. Making sure the mix is equally distributed so that they cook evenly.
2. Bake for 20 minutes or until a toothpick comes out clean. Set aside and let cool for about 30 minutes.
3. When cool take the pudding mix and add milk. Using less milk will make it thicker. Put in fridge while you are leveling your cake.
4. Take the cake you are using for the bottom layer and with a serrated knife keeping it level with the top of the pan with a back and forth motion level the cake. I then take it out of the pan and flip it on to a plate upside down then take another plate and flip it upright.
5. Take the pudding and spread the filling over the top of this layer and sprinkle shredded coconut over the coconut pudding.
6. Remove top layer and set ontop of bottom layer as in photos
7. In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes. Right before serving beat the mixture until stiff peaks form. Frost the cake and sprinkle with coconut.
8. Keep refrigerated.