Cathys Easy Coconut Cake Recipes

CATHY'S VERSION OF BROOKLYN DINER COCONUT CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour 3 9-inch cake pans. Whisk together the cake flour, baking powder, and salt in a bowl.
• In a separate large bowl, beat the butter with an electric mixer on medium speed until fluffy; beat in eggs, one at a time. Gradually beat in the flour mixture in several additions, alternating with the coconut milk, and stir in the almond and vanilla extracts. Divide the batter between the 3 prepared cake pans.
• Bake the cakes in the preheated oven until they are lightly browned, 20 to 25 minutes. A wooden toothpick inserted into the center of each cake should come out clean. Cool in pans for 10 minutes before turning out the cakes to finish cooling completely on wire racks.

CATHY'S EASY COCONUT CAKE

Steps:

• 1. Preheat oven to 350 Mix together cake mix, egg whites, water and oil. Pour into 9x13 pan sprayed with cooking spray. Bake for 35 minutes.
• 2. Once cake is done set it out to cool completely.
• 3. Pour your whipping cream, sugar and butter flavor into a mixing bowl and beat with a hand mixer until stif peaks appear.
• 4. Once cake is completely cooled frost with your whipped topping and generously top that with fresh coconut. Pat it down so it adheres to the whipped cream. Remember you have to keep this in the fridge since it's made with cream!
• 5. You could add some cute colorful Peeps for Easter!