Christmas Open House & a yummy Coconut Cake!

HUGE thanks to all those that stopped by last week to celebrate the debut of a new Echo Park collection that I designed.  This one showcases one of my favorite things from this last holiday season around the Cooper home…CHALK ART! I knew if I was selected to design Christmas it had to have chalk art in the collection. I love how it mixed in for a Modern yet classic Christmas feel!  IMG_4953

At the Christmas open house we enJOYed a Coconut cake.  I wanted to do something that was fairly easy to make, but still had some presence….so this cake and the snowball cookies were the end result….and many of you {LOVED} it so much you wanted the recipe.

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I originally perfected this cake while testing cakes for Kenzi’s wedding cake this last June.  This time I altered it to be a coconut cake just by changing the flavoring I added. They both are super yummy results. The best part is you start with a simple white box cake mix…but in the end it isn’t at all like a boxed cake mix.

COCONUT CAKE

  • 1 Box White Cake Mix
  • 1 C Flour
  • 1 C Granulated Sugar
  • 3/4 tsp Salt
  • 1 1/3 C Water
  • 1 C Greek Yogurt or Sour Cream
  • 2 Tbsp Vegetable Oil
  • 1 tsp Vanilla Extract
  • 1 tsp Coconut Extract (or flavor of choice) Almond is another favorite of ours.
  • 3 Eggs

Preheat oven to 325 degrees. Grease and flour 2 9″ round pans.

Combine the cake mix, flour, sugar and salt together. Pour in water, yogurt/sour cream, oil, extracts and egg and beat with an electric mixer for 3 minutes on medium.

Pour batter into prepared pans and bake for about 25 minutes until the top is a light golden brown and a toothpick comes out clean when inserted into the middle. Allow to cool before frosting.

I love a good basic buttercream frosting with the yummy goodness of real butter!

FROSTING

  • 3/4 Cup Salted Butter (1 1/2 Sticks) at room tempature
  • 4-5 Cups Powdered Sugar
  • 1/3 C Milk
  • 1/2 tsp Vanilla Extract
  • 1/2 tsp Coconut Extract
Cream Butter with a paddle attachment of your electric mixer until smooth and creamy (about 2 to 3 minutes). With mixer on low speed, add 4 cups sugar, milk, and extracts.  Mix until light and fluffy on medium high speed for about 3-5 minutes. If necessary, gradually add remaining 1 cup of sugar to reach desired consistency.TOASTED COCONUT1 1/2 C Sweetened Coconut

Place coconut onto baking sheet in a 325 degree oven for about 5-8 minutes. I start checking mine every minute after 5 minutes to make sure it doesn’t toast too much and give it a quick stir. Remove from oven and transfer to a cool pan. Cool COMPLETELY before adding it to your cake or you will have a gooey frosting mess!

enJOY this “snowy” cake for your holiday celebrations this year!

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