What kind of recipes do you like to make for Easter? One of my favourite flavours for Spring is coconut.
This past weekend, we had an early Easter/birthday celebration with my family. It was the first opportunity we had to celebrate my husband's 40th birthday with them & since we're all busy people (plus some of us will be out of town next weekend) we also decided to have our Easter get-together a week early.
It was my husband's birthday, after all, so I happily took on the responsibility of making the birthday cake and since our Easter celebration was included, I wanted to make something Springy as well.
This Coconut Cake was the perfect solution. The fact that it's made with a cake mix makes it fast & easy!
It's so light & moist, it's the perfect dessert after a big meal.
Coconut Cake (From a Mix!) Adapted from Betty Crocker
1 can coconut milk (not cream of coconut), stirred & divided
1 box white cake mix
1/4 cup water
3 egg whites
1/2 cup sweetened, flaked coconut, plus more for topping
1 cup butter, softened
1/4 tsp. coconut extract
1 3/4 cups confectioner's sugar
Heat oven to 350º. Spray 2 round cake pans with non-stick spray. Reserve 1/3 cup of coconut milk for the frosting.
In large bowl, beat cake mix, remaining coconut milk (1 1/3 cups), water, & egg whites with electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes, stopping to scrape bowl once. Stir in coconut until well combined. Pour into cake pans.
Bake as directed on box (about 30 minutes). Remove when cake tests done & cool completely. About 1 hour.
For frosting, cream butter & reserved 1/3 cup of coconut milk with an electric mixer until combined & very smooth. Stir in coconut extract & confectioner's sugar.
Frost cooled cake. Cover with flaked coconut.
I hope you give it a try & love it as much as we did!
If you're a lover of coconut, check out some other favourites from my recipe box...
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