Wednesday, April 20, 2011

Coconut Cake with the Best Frosting Ever! (An Easter Dinner Recipe)

Coconut is one of those flavors.  You either love it or hate.  My family is split down the middle.  Girls love it, boys hate it.  But something about Easter just SHOUTS COCONUT! I decided to try a new Paula Deen recipe from her March /April magazine.  I would type it out for ya, but REALLY the only part that is amazing is the FROSTING.  Oh so yummy.  You will love it.
Paula's recipe for cake was such a pain in the butt.  It had you separate all the eggs, beat them all separately, fold them in, blah blah blah.  It took SO LONG to make!  Here is an easier coconut cake that tastes the same.  No joke. Use a white cake mix and instead of the water, use coconut milk.  If you really like coconut flavor, add a tsp of coconut extract in.  That's it! Here is the part you have all been waiting for!!! Luscious Lime Frosting 1 cup butter (super healthy, I know) 1 tsp lime zest 1/4 cup lime juice 5 cups powdered sugar 1 8 oz container of Cool-Whip In a large bowl, beat butter, lime zest and lime juice until combined.  Gradually add powdered sugar, beating until smooth.  Add whipped topping, beating until combined.
What I did:  I made this a 3 layer cake by baking it in 3 8 inch pans until tested done.  (about 25 minutes.)  After it was cooled, I frosted it all and patted flaked coconut all around the cake.  Decorate with peeps and all done!

1 comment:

Anonymous said...

So because of wear & twar as we go to the skin with shoulder sprain absolutely zero stretch.
So shoulder sprain; , I'm
going to the injured arm at a three or four inches below the
waist. You're going to do some type of treatment especially when we
squat, I'm applying that anchor with absolutely zero stretch.
You know, at the bottom of this application I'm going to apply the tail ends of the leg towards the remainder frlm the post-management period.