Coconut Easter Cake
Ingredients
- 1 (15.25 ounce) box yellow cake mix (such as Duncan Hines)
- 1 cup water
- 3 eggs
- ⅓ cup vegetable oil
- 3 ½ teaspoons coconut extract, divided
- 1 cup unsalted butter at room temperature
- 6 cups confectioners' sugar
- 6 tablespoons heavy whipping cream
- 2 cups sweetened flaked coconut, or as needed, divided
- ½ teaspoon water
- 2 drops green food coloring
- 5 jelly beans in assorted colors, or as desired
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
- Combine cake mix, 1 cup water, eggs, vegetable oil, and 1 teaspoon coconut extract in a bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. Pour batter evenly into the prepared cake pans.
- Bake in the preheated oven until lightly browned and a toothpick inserted into centers comes out clean, about 25 minutes.
- Cool cakes in pans for 10 minutes. Run a table knife around edges to loosen cakes; invert carefully onto wire racks. Cool at least 30 minutes.
- Beat butter in a large bowl with an electric mixer on low speed until creamy and smooth. Beat in remaining 2 1/2 teaspoons coconut extract.
- Beat 1 cup confectioners' sugar into butter mixture until thoroughly combined; beat in 1 tablespoon heavy cream. Continue to beat in confectioners' sugar, 1 cup at a time, alternating with 1 tablespoon cream, until confectioners' sugar and cream have been incorporated and frosting is smooth and creamy.
- Level tops of cakes with a long serrated knife. Place 1 cake onto a serving platter; frost top of cake with about 1/4 frosting. Sprinkle with about 1/3 cup flaked coconut.
- Place 1 cake layer onto coconut layer; repeat frosting and sprinkling. Place remaining 1 cake layer on top; frost top and sides with remaining 1/2 frosting. Lightly press 1/3 cup coconut evenly into sides of cake.
- Place remaining 1 cup coconut into a resealable plastic bag; add 1/2 teaspoon water and green food coloring. Squeeze out excess air and seal the bag; shake and press bag to mix food coloring and coconut until coconut tinted light green. Transfer to a paper towel to dry.
- Spread green coconut on top of cake; place colored jelly beans in middle and press lightly to secure.
Source
Original recipe: View Original