Kim Zolciak's Coconut Cake Recipe
Craving for a delicious coconut cake? Kim Zolciak's Coconut Cake is the perfect sweet treat for any special occasion. This classic coconut cake is a favorite of many, and you'll love it too!
Ingredients
- 1 package white cake mix
- 1 can (14 ounce) sweetened condensed milk
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon coconut extract
- 1 cup flaked coconut
- 1/2 cup butter, melted
- 2 cups powdered sugar
- 2 tablespoons heavy cream
Instructions
Preheat oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
In a large bowl, combine the cake mix, condensed milk, oil, eggs, and coconut extract. Beat on medium speed for 2 minutes. Fold in the flaked coconut. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool completely before frosting. To make the frosting, combine the melted butter, powdered sugar, and cream. Beat on low speed until smooth and creamy. Spread the frosting over the cooled cake. Sprinkle with additional coconut, if desired.
Cut into slices and serve. Enjoy!
Nutrition
This delicious coconut cake is sure to be a hit with family and friends. Each slice contains approximately 450-500 calories, 19-21 grams of fat, 68-69 grams of carbs, 1-2 grams of protein, and 39-41 grams of sugar. While it's definitely a treat, it's a tasty one that everyone will love. Enjoy!
Tips and Tricks
This cake can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. If you'd like to make it ahead of time, bake and frost the cake, then cover it with plastic wrap and store it in the refrigerator. Let it come to room temperature before serving.
If you'd like to make this cake a bit more special, top it with toasted coconut flakes. This gives the cake a nice crunchy texture and a beautiful presentation. To toast the coconut, preheat your oven to 375 degrees F. Spread the coconut on a baking sheet and bake for 5-7 minutes, stirring occasionally, until it's lightly golden brown.
This cake can also be frozen for up to 3 months. Allow the cake to cool completely before wrapping it tightly with plastic wrap. Place it in an airtight container and freeze. To thaw, transfer the cake to the refrigerator overnight. Let it come to room temperature before serving.
Kim Zolciak's Coconut Cake is a delicious and easy-to-make dessert. Enjoy it for any special occasion or just for a sweet treat!
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