Name: Toasted Coconut Cake
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 12
Cuisine: American
Ingredients: O Organics Cane Sugar, Granulated, Organic; Challenge Butter, Unsalted, European Style; Value Corner Vanilla Flavor, Imitation; Morton Lite Salt; Bob's Red Mill Dark Rye Flour, Organic; O Organics Coconut Milk, Organic, Light; McCormick® Coconut Extract With Other Natural Flavors; Bluebonnet Nutrition Vegetable Oil Sticks; Signature Select Double Acting Baking Powder; Bob's Red Mill Shredded Coconut, Unsweetened; O Organics Sugar, Organic, Powdered; O Organics Milk, Low Fat, Organic; SIGNATURE SELECTS Coconut, Sweetened, Shredded; Turtles Egg

Preheat oven to 345° F. Line and grease two 9x9 baking dishes with parchment paper.

In a bowl combine flour, baking powder and salt. Set aside.

In a mixing bowl beat butter, sugar and oil together. Add in eggs and mix for an additional two minutes.

Slowly add in coconut milk, alternating milk and dry ingredients till completely mixed.

Fold in shredded coconut. Pour cake mix evenly in both baking dishes.

Bake for 25 minutes. Remove from oven and let cool for 10 minutes and flip cakes onto a cooling rack.

Make frosting by beating together butter, powder sugar. Add in coconut extract and shredded coconut. Add in milk beat till smooth.

I toast the coconut topping on a piece of tinfoil in an air fryer. Toast function light. You can toast on a baking sheet in the oven as well.

Frost first layer of cake and add some toasted coconut. Stack second cake on top frost and top off with more shredded coconut. Slice and enjoy!

Toasted Coconut Cake

Serves 12

25 mins prep

25 mins cook

50 mins total

What you need

How to make

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