Coconut Cake ~ Aunt Dot’s

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This is an amazing cake ~

There is a local restaurant, I would go and buy a coconut cake for Thanksgiving and then yet another one at Christmas. Well, the owner sold the restaurant so the cake was no longer the same. We always compared every coconut cake to this cake. I have even had the $160.00 coconut cake from the Peninsula Grill in Charleston South Carolina. This one is better….it is!  So, my dad said I want you to make my sister’s cake, after years I gave in and made it for him and darn it was just like the one at the restaurant we had all loved so!! I am sharing my wonderful coconut cake with you. Yes, it is a box mix but do not knock it like I did cause you too will be missing out…

Aunt Dot’s Coconut Cake

1 – Dunncan Hines Butter yellow cake mix
3 large eggs
2/3 cup 7-up *** no water
1/2 cup softened butter
follow the rest of the package directions 
Bake in three 8 inch pans ~ putting parchment paper in the bottom each pans. Butter and flour each of the pans after doing this. I baked these cakes for 20 minutes. My oven cooks a little hot and fast. After you have baked the cakes and they are cool to the touch cut the tops off this will make it soak up the moisture and taste even better.

I then take the can of sweetened coconut milk open and add a little simple syrup to thin. Once you open then you will see what I am talking about, it settles and is gunky and gross looking, stir and add just enough to thin. Brush on each layer of the cake. Do not over do it just a little bit all over the top of each cake layer. Make your icing and ice your cake.

Icing

1 cup sour cream
1 cup powder sugar
1 cup regular sugar
8 oz cool whip ~ do not use lite ~ they have real whipped cream
 

2 cups heavy cream
1 packages unsweetened organic coconut flakes
1 can sweetened coconut milk

Mix sour cream and sugars together until all incorporated together. Then fold in the cool whip and do not over mix it will get runny. I do put a generous amount in-between each layer of the cake. Then ice the whole cake making a crumb coating.

After doing this crumb coating you will have about 1 to 2 cups of this icing mixture let ~ set aside. I then take the heavy whipping cream and whip it in the standing mixer with the whisk attachment. Whip until stiff and then fold in the left over sour cream/cool whip mixture together. Then I ice the cake yet again using all of the mixture.


Sprinkle coconut on top and sides of the cake and keep in the refrigerator. This cake is better if kept in the fridge for 2 days before serving, making it a great make ahead dessert. Enjoy!!

Note ~ each recipe I make I work and work to improve them. It is amazing! Really it is! Thanks Aunt Dot, I will think of you each time I make it!!
This is the shot the 1st go around see ~

This is with the ole fashion coconut or fresh grated coconut…giving the cake a totally different look. All taste pretty much a like just depends on which you like best my gang like this best.

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