CAROLYN’S MOIST AND CREAMY COCONUT CAKE
Source of Recipe
CAKE DOCTOR
List of Ingredients
CAKE:
VEG OIL SPRAY
FLOUR FOR DUSTING THE PAN
1 PACKAGE PLAIN YELLOW CAKE MIX
1 PACKAGE SMALL INSTANT VANILLA PUDDING
1-CUP WATER
1/3-CUP VEGTABLE OIL
4 LARGE EGGS
GLAZE AND TOPPING:
1-1/4 CUPS MILK1/3-CUP SUGAR
2 –CUPS SWEETENED FLAKED COCONUT
1 CONTAINER (8 0Z) FROZEN WHIPPED TOPPING, THAWED
Recipe
1. PLACE A RACK IN THE CENTER OF THE OVEN AND PREHEAT THE OVEN TO 350°F. LIGHTLY MIST A 13 X 9” BAKING PAN WITH VEG. SPRAY AND DUST WITH FLOUR. SHAKE OUT THE EXCESS. SET THE PAN ASIDE.
2. PLACE THE CAKE MIX, PUDDING, WATER, OIL, AND EGGS IN A LARGE BOWL. BLEND WITH AN ELECTRIC MIXER ON LOW SPEED FOR 30 SEC. STOP THE MACHINE AND SCRAPE DOWN THE SIDES. INCREASE THE MIXER SPEED TO MEDIUM AND BEAT 2 MINUTES MORE, SCRAPING THE SIDES AS NEEDED. THE BATTER WILL BE THICK AND WELL BLENDED. POUR THE BATTER INTO THE PREPARED PAN, SMOOTHING THE TOP. PLACE THE PAN IN THE OVEN.
3. BAKE THE CAKE UNTIL IT IS GOLDEN BROWN AND SPRINGS BACK WHEN LIGHTLY PRESSED, 40 TO 45 MINUTES. REMOVE THE PAN FROM THE OVEN AND PLACE ON A WIRE RACK TO COOL FOR 15 MINUTES.
4. MEANWHILE, PREPARE THE GLAZE. PLACE THE MILK, SUGAR, AND ½ CUP COCONUT IN A SMALL SAUCEPAN OVER MEDIUM HEAT. BRING JUST TO A BOIL, THEN REDUCE HEAT AND SIMMER 1 MINUTE.
5. POKE HOLES IN THE TOP OF THE CAKE WITH THE TINES OF A FORK OR A WOODEN SKEWER. CAREFULLY SPOON THE GLAZE OVER THE WARM CAKE, SO THAT IT SEEPS DOWN INTO THE HOLES. LET THE CAKE COOL COMPLETELY, 30 MINUTES MORE.
6. PREPARE THE TOPPING. FOLD ½ CUP OF THE REMAINING COCONUT INTO THE WHIPPED TOPPING AND SPREAD IT OVER THE COOLED CAKE. SPRINKLE THE TOP OF THE CAKE WITH THE REMAINING 1-CUP OF COCONUT. LOOSELY COVER THE CAKE WITH WAXED PAPER OR PLASTIC WRAP AND PLACE IN THE REFRIGERATOR TO CHILL FOR AT LEAST 6 HOURS OR OVER NIGHT. STORE LEFT OVER IN THE FRIG.
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