An old-fashioned coconut cake recipe, made with a soft, 2-layer vanilla cake and iced with an old-fashioned frosting straight from my grandmother’s cookbook, and covered in sweet coconut shavings. Here’s a simple way to make a scrumptious coconut cake: Take a boxed cake mix, add Coco Lòpez and top with flaked coconut.
This Coconut Cake is one of the best cakes you’ll ever make! It’s light and fluffy, it’s brimming with sweet coconut flavor and it’s finished with a rich and creamy cream cheese frosting. This has been a reader favorite recipe for years and it’s one of my my families favorites!
This was just ok for hubby and me. The cake part itself is pretty good, albeit a bit sweet, but the frosting was not a favorite. It had the consistency of a melted marshmallow, which made it somewhat difficult to spread on the cake. And once the layers were stacked on top of each other, the frosting just oozed out the sides, making a mess of things. It was also very sweet, with not much flavor other than sugar. I would also enjoy more coconut flavor throughout the cake and frosting, instead of just putting some coconut on the outside. Overall though, I could see making this again, but with a few tweaks.
Those of you who follow the blog regularly are familiar with a lot of my grandmother’s recipes. Maybe you’ve tried her hot milk cake, potato candy, or apple dumplings (to name just a few!). She also makes a killer Coconut Cake with a unique, silky white frosting. While she was just as happy to share that recipe with me as all of the others, I was a little surprised to learn that she actually doesn’t make her coconut cake from scratch.
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