Coconut Cake
Prep time
Cook time
Total time
This is a beautiful, luscious layer cake that starts with a cake mix enhanced with coconut milk and butter! The filling is decadent with a coconut, sour cream mixture and an apricot sauce, then it's frosted with a coconut, sour cream and whipped cream frosting and coated with flaked coconut! It's a delicious masterpiece!
Author: Ruth Guerri
Recipe type: Cakes and Cupcakes
Serves: 14 - 16
Ingredients
Cake
- 1 box of butter recipe, yellow cake mix
- ½ cup of butter, softened
- ¾ cup of coconut milk, stirred
- ½ cup of water
- 3 eggs, room temperature
Apricot Sauce
- 1 (15 oz)) can of apricots
- 2 Tbs of cornstarch
- 2 Tbs of sugar
Filling and Frosting
- 1 bag (14 oz) of flaked coconut - divided use
- 2 cups of sugar
- 1 container (16 oz) of sour cream
- 1 container (8 oz) of whipped topping
- ¼ teaspoon of coconut extract
Instructions
- Heat the oven to 350° degrees and generously grease the bottoms and sides of 2 (8-inch) round cake pans with butter. Line the pans with waxed paper and butter that as well.
- Using an electric mixer, beat the cake mix, butter, coconut milk, water and eggs on low for 30 seconds, then beat on medium speed for 2 minutes. Pour the batter into the cake pans.
- Bake 33 to 38 minutes or until a toothpick comes out clean. Cool for about 15 minutes, then remove the cakes from the pans and remove the wax paper, cool completely. Now, score around each cake with a paring knife to mark the middle, then cut all the way through evenly with a serrated knife, you will now have four layers
- While the cakes are baking, make the apricot filling, drain the apricots, reserving 2 Tbsp of juice. Using a blender, puree the apricots until smooth and place them in a medium saucepan. Stir together the reserved juice and the cornstarch, stir into the apricots along with the sugar, stir over medium heat until thickened, let cool slightly.
- Then in a medium bowl, stir together 2 cups of the coconut, sugar, and sour cream.
- Spoon 2 cups of this mixture into a large bowl, stir in the whipped topping, coconut extract and 1 cup of the remaining coconut.
- Spread one-third of the coconut-sour cream mixture without whipped topping on the cut side of 1 layer. Spoon on ⅓ of the apricot filling and spread.
- Repeat the layers twice.
Top with the last layer, cut side down. - Frost the top and the sides of the cake with the reserved coconut-whipped topping mixture.
Press the remaining coconut on the entire cake, top and sides. That's it!
Cover and refrigerate for 8 hours before serving. Enjoy! 
