Oh wow.....

We went in town to pick up the roast and the white coconut cake. They couldn't find the cake order, so it took a while. They finally brought the cake out and said, "It's been already paid for. Merry Christmas!"

My sister came in right after I ordered the thing and paid for it! She said that she and I are always sitting there, being cake pigs and gobbling down that white coconut cake    on Christmas night and she never pays for it. So she took care of it this year!

I said to her that she basically paid for our Christmas dessert at our house. But the thing is, nobody but my MIL, our son and me will eat it. So there's like half a cake left; yeah, we serve huge pieces of that cake because well, the ones who like it? REALLY like it!. And then my sister comes over, and we each pretty much eat a quarter of a 10-inch cake. At one sitting. And then we say, "OMG, we are so not doing that next year!" Rick says it's pretty much like clockwork. 

How cool is that?!

I actually make a kickass 3 layer coconut cake and was trying to think of something to bring to Christmas dinner, was going to do cheese cake but I think I'll get out the old recipe box and bring coconut instead.

I'm actually seeing my uncle whom I haven't seen in 20 years who loved it.  I have a feeling that it will be be just the two of us eating it. LOL

Thanks for the advice. LOL

Enjoy every crumb!!!

Would you be interested in sharing that recipe? Please?

I have a great recipe for white coconut cake (from America's Test Kitchen). Also one from the Barefoot Contessa for cupcakes. Both are delicious.

My problem is that I simply don't have the time to make it at Christmas. I made peanut brittle yesterday, roasted peanuts and cashews, and made some chocolate fudge today. As soon as I got up this morning, I made a double batch of sticky buns, some for us, a batch for my sister. I'm cooked out. And tomorrow is Christmas. I just don't have the time to do half of what I want to do anymore. 

Enjoy your cake! And I'll think of you while I'm munching on ours!

SURE I'LL SHARE    It's an easy recipe from Red Book Magazine back in 1981, LOL - It's not from scratch but it's fantastic and best of all it's EASY!!!  I was about 15 when I first made this and the family thought it was amazing. haha they thought it was from scratch. hehe

TRIPLE LAYER COCONUT CAKE  - compliments of Red Book Magazine circa 1980.

8 OR 9 INCH PANS WILL WORK, OBVIOUSLY 8 INCH WILL BE A SLIGHTLY THICKER LAYER.

PREPARE CAKE MIX, OVEN AND PANS ACCORDING TO BOX DIRECTIONS.

For Cake

1 BOX OF VANILLA CAKE MIX - eggs, oil, water according to box.

BETTY CROCKER, PILLSBURY OR DUNCAN HINES ( I USE BETTY, PROBABLY BECAUSE WHAT I'M USED TO)

1 SINGLE BOX OF VANILLA INSTANT PUDDING MIX

1 CUP OF COCONUT FLAKES

FOR ICING:

3 8OZ BARS OF CREAM CHEESE - room temp

1 STICK OF BUTTER - I USE EITHER SALTED OR NON, IT'S UP TO YOU - room temp

3 CUPS SIFTED CONFECTIONERS SUGAR

VANILLA TO TASTE 

1 CUP OF COCONUT FLAKES TOASTED LIGHTLY UNTIL GOLDEN - Separate 1/2 and set aside

1  CUP COCONUT FLAKES NOT TOASTED  - Separate 1/2 and set aside

A PAT OR TWO OF BUTTER TO BROWN THE COCONUT FLAKES

VANILLA EXTRACT TO TASTE - I USE ABOUT ABOUT A TEASPOON

Prepare cake mix according to pkg then add the pudding mix and blend until smooth

Fold in 1 cup of Coconut Flakes to the prepared cake batter

Pour into cake pans

Bake according to directions - If you're a seasoned baker and it sounds like you are, use your judgement.   clean toothpick...  

THE ICING - 

blend the 3 pkgs of cream cheese with one stick of butter cream and vanilla until blended smooth, then blend in the sifted sugar.   After blended smooth, fold in both the toasted and non toasted coconut flakes 1/2 cup each.

You can either do this before hand and stick in fridge, but make sure it's creamy enough to spread.

Frost the cake when the layers are cooled

After you frost the cake, take the remainder coconut flakes, both toasted and non and pat it all over the cake.

All there is to do now is ENJOY.

Please note, this cake is crumbly, most often the cake slices may break slightly.

You can adjust according to your taste.

Again, I wing it - you may think the frosting is to tangy like cheese cake, if so add more sugar and vanilla.

I personally like thicker layers of frosting, so this usually works well for me - I sometimes have some left over which isn't always a bad thing. hehe

Variations to Frosting that I've done over the years are adding:

Lemon Juice

Frangelico Liquor  

Amaretto Liquor

and my favorite Tres Licor 43

Almond extract to both cake mix and frosting then adding toasted almond slices to the top and sides of frosted cake works beautifully also.

I suppose any flavor that you would eat with coconut works well.  I tried Rum but it was a very heavy flavor.

The key is adding coconut directly to the batter and incorporate to frosting also.

Read through, if something doesn't make sense, I'll explain it. haha, my eyes are shot now.

I also have a coconut pie, so easy that I make in the summer, I'll post after the holidays.

I hope you enjoy.  

Have a Very Merry Christmas and enjoy your cake, I'll probably hold off, I decided I don't want to take cake on train, so I'll be thinking of you enjoying yours. haha

Warmest regards, Hope and my 2 sweet angels

Simon & Chestnut

Thank you for posting your recipe; it sounds divine! I'll bet it's delicious. 

I think I'd go with the almond extract, although lemon extract in the icing would go great with the coconut cake, too. Sometimes I like make a lemon curd filling to put between the layers and then the buttercream-coconut frosting for around the cake. I love the lemon with the coconut.

Thank you again. I'm such a fiend about coconut cake.

Have a very Merry Christmas!

That was really nice of her. :bigthumb:

Your welcome - Enjoy.

That's the beauty with baking, you can really "add to taste" any flavors that you enjoy.

I have to find the go to coconut pies recipes, they are just as tasty.

merry merry!!!!!