Whit.jpg

My Bliss.

Welcome to my blog. Finding balance between  photography, family and everything in between. 

Coconut Cake

Coconut Cake

YUMMY!  One thing I feel I can do is Bake. Cooking on the other hand does not come as easy.  But baking yummy sweet things. That I can do.  Someone on facebook (and I am sorry I can not remember who. If you are reading this and it was YOU...please tell me) this recipe and I have been wanting to try it.  Well...It seems it was a big hit so I thought I would share a couple pics and the recipe in case you get a wild hair and want to try it too! Here we go...

photo1
photo1
photo2
photo2
photo3
photo3

I was worried it was not going to be very moist but it was perfect. A couple "hints".  If you have never bought a can of Cream of Coconut look in the drink mix aisle. After wondering the whole store Dan googled it for me and realized it was often used for Pina Coladas. I figured it would be in the baking aisle. Nope.  And I used Cream Cheese frosting and sprinkled bakers coconut on top which was YUMMY! Recipe calls for coconut cream cheese frosting. Well...thats how I did it. LOL.

The original recipe can be found here...

http://www.myrecipes.com/recipe/coconut-sheet-cake-10000000642289/

Ingredients:

3 large eggs
1 (8-ounce) container sour cream
1/3 cup water
1 (8.5-ounce) can cream of coconut
1/2 teaspoon vanilla extract
1 (18.25-ounce) package white cake mix
Coconut-Cream Cheese Frosting

Prep:

Beat eggs at high speed with an electric mixer 2 minutes. Add sour cream, 1/3 cup water, and next 2 ingredients, beating well after each addition. Add cake mix, beating at low speed just until blended. Beat at high speed 2 minutes. Pour batter into a greased and floured 13- x 9-inch baking pan. Bake at 325° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on wire rack. Cover pan with plastic wrap, and freeze cake 30 minutes. Remove from freezer. Spread Coconut-Cream Cheese Frosting on top of chilled cake. Cover and store in refrigerator. Note: If desired, cake can be baked in 1 greased and floured 15- x 10-inch jellyroll pan for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Makes 15 servings.

If feeling brave...Here is also the frosting recipe (or you can cheat like I did! LOL)

Ingredients

1 (8-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
3 tablespoons milk
1 teaspoon vanilla extract
1 (16-ounce) package powdered sugar, sifted
1 (7-ounce) package sweetened flaked coconut

Beat cream cheese and butter at medium speed with an electric mixer until creamy; add milk and vanilla, beating well. Gradually add sugar, beating until smooth. Stir in coconut.

Enjoy!

Final Day to Enter...

Random Iphone pics...