Rave Review Coconut Cake – A Dessert to Impress
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 10
Yield: One 9-inch cake
Description:
This delectable coconut cake is perfect for when you’re short on time but still want a dessert that will wow your guests. The recipe, shared by a friend who received rave reviews at a church dinner, includes a unique twist with apricot jam between the layers for an added touch of fruity sweetness. With its moist texture and irresistible flavor, this cake is sure to become a favorite in your dessert repertoire.
Ingredients
| Ingredient | Quantity |
|---|---|
| Instant vanilla pudding mix | 1 package |
| Water | 1 1/3 cups |
| Eggs | 4 large |
| Angel flake coconut (cake batter) | 1 cup |
| Pecans, chopped | 1/4 cup |
| Butter (for browning coconut) | 2 tablespoons |
| Angel flake coconut (for frosting) | 2 cups |
| Butter (for frosting) | 2 tablespoons |
| Cream cheese, softened | 8 ounces |
| Milk | 2 tablespoons |
| Powdered sugar | 3 1/2 cups |
| Vanilla extract | 1 teaspoon |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 674 |
| Fat Content | 43.4 g |
| Saturated Fat | 19.3 g |
| Cholesterol | 123.2 mg |
| Sodium | 683.9 mg |
| Carbohydrates | 65.6 g |
| Fiber | 2.9 g |
| Sugars | 44.8 g |
| Protein | 8.6 g |
Instructions
Step 1: Prepare the Batter
- In a large mixing bowl, combine the cake mix, pudding mix, water, and eggs.
- Using an electric mixer, beat the mixture on medium speed for 4 minutes until smooth and well-blended.
- Gently fold in the 1 cup of angel flake coconut and the chopped pecans for added texture.
Step 2: Bake the Cake
- Preheat your oven to 350°F (175°C).
- Grease and flour three 9-inch round cake pans. Divide the batter evenly among the pans.
- Bake for 35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for 15 minutes, then transfer them to a wire rack to cool completely.
Step 3: Prepare the Toasted Coconut
- In a small skillet, melt 2 tablespoons of butter over low heat.
- Add 2 cups of angel flake coconut and stir constantly until the coconut is golden brown. Set aside to cool.
Step 4: Make the Frosting
- In a mixing bowl, cream 2 tablespoons of butter with the softened cream cheese until smooth.
- Gradually add 2 tablespoons of milk and the powdered sugar, beating well after each addition to ensure a creamy consistency.
- Stir in 1 teaspoon of vanilla extract and 1 1/2 cups of the toasted coconut, reserving the rest for garnishing.
Step 5: Assemble the Cake
- Place the first cake layer on a serving plate. Spread a thin layer of apricot jam (optional) if you want a fruity twist.
- Add a generous layer of frosting on top of the jam or directly on the cake. Repeat with the second and third layers.
- Spread the remaining frosting evenly over the sides and top of the cake.
- Sprinkle the reserved toasted coconut over the cake for a beautiful finishing touch.
Tips for Success
- Ingredient Quality: For the best flavor, use high-quality coconut and fresh nuts.
- Jam Filling: Apricot jam is optional but adds a unique fruity element that complements the coconut perfectly.
- Coconut Browning: Keep a close eye on the coconut while toasting, as it can burn quickly. Stir continuously for even browning.
This Rave Review Coconut Cake is a versatile dessert that pairs wonderfully with a cup of coffee or as the centerpiece of a celebration. Whether you add the apricot jam or keep it classic, this recipe will surely earn a place of honor in your baking collection.
