Description
This rich, moist, three-layer coconut cake reminds me of the incredible cakes at Fricasee café in Carencro Louisiana and it is easy to make if you start with a box mix.
Ingredients
Scale
Cake
- 1 white cake recipe
- 1 1/4 cup canned coconut milk (use coconut milk to replace the amount of water or other liquid called for in cake recipe)
- 1/3 cup vegetable oil (as per recipe or substitute melted unsalted butter)
- 3 egg whites ( per the recipe or use 3 whole eggs)
Frosting
- 2 packages cream cheese, softened
- 1 teaspoon vanilla
- 2 cups + powdered sugar ( start with 2 cups– add more if you want it sweeter)
- 1/2 cup coconut flakes
- more coconut flakes for decorating
Instructions
- Cake
- Make cake according to recipe using the substitutions above.
- Divide batter evenly into three 8″ round cake pans.
- Bake as directed, checking cakes at 21 minutes inserting a toothpick to check.
- When toothpick comes out clean it is done.
- Cool.
- Frosting
- in mixing bowl mix the cream cheese, vanilla and sugar.
- When smooth and 1/3 cup coconut.
- Spread between cooled layers stacking on cake plate as you go .
- Save enough frosting for top and sides.
- Sprinkle coconut generously all over cake.
- Chill.
- Note: Frosted cake may be frozen without a cover, then wrapped tightly in cling wrap/Saran and kept frozen for up to 2 weeks. Thaw before serving.
- Category: Dessert
- Cuisine: Southern American