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White cake mix
Instant lemon pudding mix
Simple syrup
Lemon buttercream frosting
Flaked coconut (sweetened or sugar free)
If you don’t have any on hand, make simple syrup and allow to cool.
Mix cake batter according to directions. Bake in two round cake pans or one 13x9 pan.
While baking, make lemon pudding according to directions and place in refrigerator until needed.
Round pans: Let cool completely. Using a cake cutter, split rounds into halves to make four layers. Place one layer (a bottom) on cake plate and brush with simple syrup. Spread pudding on top. Top with another cake layer, brush with simple syrup, pudding, etc. until all internal layers are topped with pudding. Brush top layer and cake edges with simple syrup, then frost entire cake with lemon buttercream frosting. Cover with coconut.
Sheet cake: While warm, poke holes throughout with a wooden spoon handle. Immediately pour simple syrup, then pudding over cake. Top with coconut.
Store in refrigerator.
Notes: Great-Aunt Bessie’s original recipe from 1930s involved all scratch ingredients in 6-8 layers, pudding between layers, royal icing with coconut on it. Mom said it would have needed refrigeration, but the cake never lasted more than a day... This version is smaller, for smaller families.
If someone doesn’t like coconut, leave it off. Still tastes great.
The easiest way to put the coconut onto the frosting for the layer cake: Place cake on cake plate, then plate on a cooling rack with a jelly roll pan or paper towels underneath. Gently toss handsful of coconut onto the cake sides, then the top, gently pressing into frosting with a frosting knife. Recover the fallen coconut for later use.
Optional: For additional moisture (especially in the sheet cake, which dries out fast), use coconut milk in place of milk or water.
Looking forward to comparing our recipe with gentlearts' recipe. It's almost time for Mom's birthday cake and this cake is her absolute favorite.
Will you please share the recipe? SO loves coconut and I am admittedly not a cake baker. He will eat two slices and the rest goes to the office But sometimes I do bite the bullet.
Oh, it’s embassasingly simple. It’s not really a coconut cake, but it just has coconut on it.
Make a Duncan Hines angel cake, or white cake, according to instructions, but you can add coconut extract if you want. Sometimes, i grate some lemon peel into the cake mix.
Like I said above, I don’t really think the coconut milk added much coconut flavor, so I don’t plan on using it again. If your husband doesn’t like the lemon, you can just put frosting in the middle.
Filling:
1 10 oz jar Lemon Curd
1/3 cup sour cream
Mix well and chill
Cream cheese frosting:
8 oz cream cheese, softened
3 T butter, softened
1 t. Coconut extract
16 oz confectioners sugar
Milk or cream to desired consistency
Split the cooled angel cake and fill with lemon filling, or fill between layers
Frost with frosting, and sprinkle with sweetened coconut flakes
Chill to set.
Oh, it’s embassasingly simple. It’s not really a coconut cake, but it just has coconut on it.
Make a Duncan Hines angel cake, or white cake, according to instructions, but you can add coconut extract if you want. Sometimes, i grate some lemon peel into the cake mix.
Like I said above, I don’t really think the coconut milk added much coconut flavor, so I don’t plan on using it again. If your husband doesn’t like the lemon, you can just put frosting in the middle.
Filling:
1 10 oz jar Lemon Curd
1/3 cup sour cream
Mix well and chill
Cream cheese frosting:
8 oz cream cheese, softened
3 T butter, softened
1 t. Coconut extract
16 oz confectioners sugar
Milk or cream to desired consistency
Split the cooled angel cake and fill with lemon filling, or fill between layers
Frost with frosting, and sprinkle with sweetened coconut flakes
Chill to set.
That sounds close to the cake I used to get from one of the ladies at the beauty shop - when I dinged his truck. Thank you.
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But sometimes I do bite the bullet.
