Bertolli

Hilton Head Desserts Recipe List

Truffles Cafe

71 Lighthouse Road Sea Pines Center, Hilton Head, SC 29928
843-671-6136

Coconut Cake

Coconut Cake

Serves 12

Ingredients for Coconut Cake

1 package Yellow Cake Mix, (without pudding included)
1 3.4 oz package Instant Vanilla Pudding
4 large Eggs
¼ cup Vegetable Oil
1½ cups Water
2 cups sweetened Shredded Coconut

Ingredients for Frosting

2 cups shredded unsweetened Coconut
1 cup raw unsweetened Coconut Chips
4 tbsp unsalted Butter, room temperature
1 lb Cream Cheese, room temperature
1 tbsp Whole Milk
5 cups Confectioners’ Sugar, sifted
1 tsp pure Vanilla Extract

Method for Coconut Cake

• Preheat oven to 350°.
• Grease three 9-inch cake pans and dust with flour.
• In a large bowl, combine the cake mix, pudding mix, eggs, oil and water.
• With an electric mixer, beat on medium speed until well combined.
• Stir in the coconut.
• Pour batter into the prepared pans and bake for approximately 30 minutes or until a toothpick inserted in the center comes out clean.

Method for Frosting

• Spread the shredded coconut on a rimmed baking sheet.
• Toast in the oven until lightly browned, stirring once or twice to ensure it browns evenly. Let cool.
• Repeat the same process with the coconut chips.
• Combine the butter and cream cheese in a mixing bowl.
• Using an electric mixer on medium high speed to beat until fluffy.
• Add the milk and beat until smooth. Beat in the confectioners’ sugar 1 cup at a time, then beat in the vanilla. Stir in the shredded coconut.
• Place one cake layer on a cake stand and spread with some frosting and then sprinkle with coconut chips. Do not ice the sides of the cake.
• Add the two remaining layers, repeating frosting and coconut chips. Refrigerate until ready to serve.

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