My daughter’s birthday was this week.
She got to pick out what kind of cake she wanted.
She picked out a super-easy coconut refrigerator cake.
I love when you use a cake mix and change it to your liking!
Here is the recipe: (I tweaked it from The Cake Mix Doctor Returns by Anne Byrn.)
- 1 package of plain white cake mix (I chose the one with pudding because I like moist cakes.)
- 1 cup of milk (I used half soy/half dairy.)
- 1/2 cup of cream of coconut
- 3 large eggs
How easy is that? So far, pretty easy.
Mix together all ingredients. Then add to 3 well greased and floured cake pans. I use 9” but use what you got. That is the fun of changing recipes to fit what you have in your pantry.
Bake at 350 degrees for 20 minutes or until knife or toothpick inserted in the middle comes out clean or tops are a nice color brown.
- 2 cups of sour cream
- 1 3/4 cups of sugar (You could probably use a little less.)
- 8 oz or a tub of whipped topping
- 4 cups flaked coconut
Mix sour cream and sugar. Beat until sugar dissolves. Add the whipped topping and stir until dissolved. Then add coconut. Stir until that is blended.
Put in refrigerator for 15 minutes or so. I did it until my cakes were cooled off.
After you get cakes out of oven, you can cut them in half to add more layers. (I don’t but you can.) Brush the layers with cream of coconut.
Then add frosting in between layers. Then add frosting all around an on top.
Go ahead and eat the frosting…you’ll have some leftover for topping for pancakes or crepes.
Then sprinkle with more coconut.
We ate right away. But it is better the second day after staying in the refrigerator and allowing the flavors to soak into the cake.
SO EASY! SO SIMPLE!
Add pineapple juice instead of cream of coconut.
Use half and half instead of milk.
I’m constantly changing recipes to make them my own or adding my own special touches.