This year I told Dennis and everyone else that the only thing I wanted for my birthday was a cake made by him. He took on the challenge enthusiastically. Keeping his skill level in mind (the first and last cake he baked was ten years ago), I came up with this cake for him to prepare which uses a box mix and Cool Whip for the frosting. Watch the video to see what we all thought of it!
Easy Coconut Layer Cake
This cake has a filling that soaks in while it chills in the refrigerator for three days, making it super moist!
1 white cake mix
1 cup coconut milk
1/3 cup vegetable
¼ cup water
4 egg whites
¾ cup sugar
1 cup sour cream
¼ cup coconut milk
½ cup shredded, sweetened coconut
16 oz Cool Whip
1-2 cups toasted coconut (sweetened, shredded)
Beat cake ingredients on low for two minutes, scraping sides of bowl. Pour into two 8 inch round cake pans that have been greased and floured and bake at 350 for 30 minutes. Remove from oven and sit pans on wire racks for ten minutes, then invert and allow to cool completely, about an hour.
Prepare filling while cake cools. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended.
Cut each cake layer in half to make four layers total. Place one layer on a cake plate and spread ¼ of the filling (about ½ cup) over it. Repeat with additional layers, putting the last ¼ of the filling on the very top. (At this point, Dennis poked straws, cut to the height of the cake, through the layers to keep them from shifting). The filling will leak out between the layers so once you’ve got them all stacked and the filling in place, spread the extra that leaked out all around the edges of the layers so that the filling will keep the sides moist and soak in there as well.
Place in a cake box or container and refrigerate for 24 hours to let the filling soak in somewhat.. Frost with Cool whip on day two and on day three, sprinkle with the toasted coconut just prior to serving.