Show-Stopping Coconut Cake

There's something inherently celebratory about a beautifully crafted coconut cake. With its fluffy layers, creamy frosting, bright jammy strawberry and a sprinkling of coconut shavings, it embodies the essence of joy and festivity. Whether it's a birthday bash, a bridal shower, or a simple gathering of loved ones, the perfect coconut cake has a way of elevating any occasion to unforgettable heights. In my family I especially love to make this for Easter because it looks like a fluffy bunny (that might be a stretch, but you get the idea).

Ingredients:

Strawberry Filling

1 cup water

3 tbs cornstarch

2 1/12 cups chopped strawberries 

3/4 cup white sugar 

Cake mix 

1 (18.25 oz) package of white cake mix

1 cup all purpose flour 

1 cup sugar 

3/4 tsp salt 

1 1/3 cups water (or Buttermilk)

1 cup sour cream 

2 tbs butter 

1 tsp almond extract 

1 tsp vanilla extract 

4 egg whites

Cream cheese frosting + Coconut shavings

2 (8 oz) packages of cream cheese, softened

1/2 cup butter, softened

2 cups sifted confectioners’ sugar

1 tsp Vanilla Extract 

1 package of coconut shavings 

Step 1:

Make the Strawberry Filling

Whisk the water and cornstarch in large saucepan. Stir in strawberries and sugar. Cook over medium heat until thick, about 10 minutes. Cool completely before use. 

Step Two:

Make the Cake

• Preheat oven to 325 F. Grease and flour 2 9” spring foam pans.

• Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes. Stir in egg whites. 

• Pour the batter into the two prepared pans and bake for 30-35 mins. 

• Allow to cool before frosting. 

Step 3:

Make the Frosting

Combine Cream cheese and butter in a medium bowl and cream until smooth. Mix in vanilla, then gradually add confectioners’ sugar. Add to cake and top with coconut shavings.

Cake will last for 3-5 days in a sealed container in the fridge.