Coconut Cream Cake with Coconut Cream Frosting
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
Ingredients
- 1 cup all-purpose flour
- 3.4 ounce box coconut cream instant pudding mix
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 3/4 cup milk
- 1/4 cup butter, melted
- 1 large egg
- 2 tablespoon sour cream
- 1 teaspoon vanilla extract
Coconut Cream Frosting
- 1 pint heavy cream
- 3.4 ounce box coconut cream instant pudding mix
- 1/4 cup powder sugar
- 1/4 cup shredded coconut flakes (optional)
Instructions
- Preheat oven to 350 degrees. Grease and lightly dust an 8-inch round cake pan and set aside.
- In a medium bowl mix flour, pudding mix, baking powder, and salt.
- In another medium bowl mix sugar, milk, butter, egg, sour cream and vanilla until blended.
- Gradually stir flour mixture into wet ingredients until combined.
- Pour batter into prepared cake pan and bake for about 40 minutes, until cake tester comes out clean.
- Cool completely on a wire rack before removing from pan.
Coconut Cream Frosting
- Using an electric mixer with whisk attachment, beat heavy cream on high speed for 3-4 minutes until it becomes thick and creamy. Reduce speed to medium, and stir in sugar and pudding mix until combined.
- Pour all the frosting on top of cooled cake and using a spatula, frost cake. Sprinkle with shredded coconut flakes if desired.
- Cover in cake carrier and store in the refrigerator until ready to serve.