For Thanksgiving I’m making three cakes. The chocolate cake I posted here:
I am also making my coconut cake which is a tradition that everyone loves so much that I have to bake two each year to fill the demand (totals thee cakes). My coconut cake is super easy as it is just a modification that I made up myself from a mix. Here is my secret made up by me recipe:
1 box of Betty Croker French Vanilla cake mix and 8 oz package of flaked coconut.
Preheat oven to 350 degrees F and mix the cake mix as directed substituting 1 stick of melted butter in place of the vegetable oil and add 1 teaspoon vanilla. As soon as the mix is finished being mixed, stop the mixer and add 1/3 cup coconut and then mix the coconut in at low speed until evenly distributed. Split batter into greased 9 inch pans and bake as directed on box. After removing from oven cool 20 minutes in pan and then flip out onto towels to fully cool.
1 lb of confectioners powdered sugar, 1 stick of room temperature butter, 1 teaspoon vanilla, 1/4 cup whole milk, 1/4 teaspoon salt, 1/3 cup coconut.
Beat sugar, butter, milk, salt and vanilla with mixer on high speed until smooth. If too stiff add very small amounts of additional milk (as in drops) and mix until spreadable. Then add the coconut and beat in with mixer.
Frost cake and then pour remaining coconut on top of cake.
It’s easy, moist and delicious. I’ll post pics after they are frosted as they just came out of oven. I feel gratitude for my family, the smell coming from my oven and this blog that I may share this recipe!