Simple Coconut Cream Cake topped with a whipped Coconut Cream Frosting — a little slice of heaven!
I have a confession to make. You know those little frozen Pepperidge Farm Layer Cakes?
I love those. Especially the Coconut.
When I was growing up my great-grandmother always had those, so they bring back sweet memories of enjoying a slice of cake with her. It also brings back memories of my 35th birthday. I just found out I was pregnant and expecting twins. It was such a special time. I’ll never forget the cake I wanted was a Pepperidge Farm Coconut Cake. It was quite funny. I remember Mr. Mother Thyme asking me if I was sure that was the cake I wanted for my birthday. I’m sure he was expecting I would request some fancy, gourmet cake from the local bakery. I could have probably eaten that entire cake myself. Looking back, I think that was actually the last time I had one of those cakes.
Simple, single layer cakes are my favorite dessert to make. They can easily be prepared on a whim, or when the craving for a slice of cake hits. Because I am such a fan of coconut cake, this Coconut Cream Cake is probably one of my favorites. It is moist and delicious and topped with a whipped Coconut Cream Frosting, which you may just want to eat alone with a spoon.
The secret ingredient in the cake and the frosting is coconut cream instant pudding mix. I admit, I have an obsession with using pudding mix in many of my desserts. The coconut cream pudding mix gives both the cake and the frosting a great flavor with just the right amount of coconut in each tasty bite.
If you want to get a little fancy and layer this cake, simply double the recipe. If you double the frosting, you will have extra leftover after you fill and frost the cake, but leftover frosting is never a bad thing.
Don’t miss these other simple and easy cakes
Chocolate Chip Cake with Chocolate Chip Cookie Dough Frosting
Cinnamon Roll Cake with Cream Cheese Frosting
Easy Pumpkin Cake with Butter Pecan Frosting