Coconut Cream Cake With Coconut Cream Frosting Recipe

Name: Coconut Cream Cake With Coconut Cream Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE; 1 cup all-purpose flour; 3 1/2 ounces coconut cream instant pudding mix; 1 teaspoon baking powder; 1/2 teaspoon salt; 3/4 cup sugar; 3/4 cup milk; 1/4 cup butter, melted; 1 large egg; 2 tablespoons sour cream; 1 teaspoon vanilla extract; Coconut Cream Frosting; 1 pint heavy cream; 3 1/2 ounces coconut cream instant pudding mix; 1/4 cup powdered sugar; 1/4 cup shredded coconut flakes (optional); 1/4 cup coconut flakes (optional)

Servings: persons

CAKE
1 cup all-purpose flour
3 1/2 ounces coconut cream instant pudding mix
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
3/4 cup milk
1/4 cup butter, melted
1 large egg
2 tablespoons sour cream
1 teaspoon vanilla extract
Coconut Cream Frosting
1 pint heavy cream
3 1/2 ounces coconut cream instant pudding mix
1/4 cup powdered sugar
1/4 cup shredded coconut flakes (optional)
1/4 cup coconut flakes (optional)

1
Preheat oven to 350 degrees. Grease and lightly dust an 8-inch round cake pan and set aside.
2
In a medium bowl mix flour, pudding mix, baking powder, and salt.
3
In another medium bowl mix sugar, milk, butter, egg, sour cream and vanilla until blended.
4
Gradually stir flour mixture into wet ingredients until combined.
5
Pour batter into prepared cake pan and bake for about 40 minutes, until cake tester comes out clean.
6
Cool completely on a wire rack before removing from pan.
7
Coconut Cream Frosting:
8
Using an electric mixer with whisk attachment, beat heavy cream on high speed for 3-4 minutes until it becomes thick and creamy. Reduce speed to medium, and stir in sugar and pudding mix until combined.
9
Pour all the frosting on top of cooled cake and using a spatula, frost cake. Sprinkle with shredded coconut flakes if desired.
10
Cover in cake carrier and store in the refrigerator until ready to serve.

726

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: CAKE, 1 cup all-purpose flour, 3 1/2 ounces coconut cream instant pudding mix, 1 teaspoon baking powder, and more.

Yes, Coconut Cream Cake With Coconut Cream Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Cream Cake With Coconut Cream Frosting

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