Coconut Cake
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Recipe type: Cakes and Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 14 - 16
 
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!
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
  1. 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.
  2. 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.
  3. 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
  4. 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.
  5. Then in a medium bowl, stir together 2 cups of the coconut, sugar, and sour cream.
  6. Spoon 2 cups of this mixture into a large bowl, stir in the whipped topping, coconut extract and 1 cup of the remaining coconut.
  7. 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.
  8. Repeat the layers twice. Top with the last layer, cut side down.
  9. 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!
Recipe by Cabin In The Woods at https://cabininthewoodsblog.com/coconut-cake/