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Coconut cake with bourbon butter icing




Source of Recipe


WeightWatchers.ca recipes


List of Ingredients




1 cup ( 250 mL) shredded coconut
520 g yellow, white or spice cake mix
2 tbsp ( 30 mL) bourbon, whisky or rum
450 g vanilla butter icing



Recipe



1. Preheat oven to 350F (180C). Spread coconut on an ungreased baking sheet. Bake, stirring once, until golden, about 5 minutes. Cool.

2. Adjust oven to temperature on cake mix package. Prepare cake according to directions for a 9x13 inch (3 L) baking dish.

3. When mixed, fold in 1/2 cup (125 mL) toasted coconut until blended. Evenly spread in pan. Bake according to package directions. Place pan on a rack.

4. Brush cake top with 1 tbsp (15 mL) bourbon. Cool completely before frosting. Stir vanilla icing with remaining bourbon. Spread over cake and sprinkle with remaining toasted coconut.