"I remember this cake being a very special one! My love for coconut may have started with this cake. I can still think back to when I was younger and digging into this ultra moist and rich coconut cake served chilled from my aunt's kitchen. The coldness of the cake combined with it's fluffiness and to-die-for icing created a lasting impression. It wasn't until last year that I decided I needed to recreate this delicious dessert for my loved ones to enjoy. I've put my own twist on it, but it's safe to say that everyone who has tried this cake have all agreed it's a pretty special dessert!" - Britt
Ice Box Coconut Cake
- 2 Boxes of White Cake Mix
- 1 15 oz. can of Coco Lopez
- 16 oz. Full Fat Greek Yogurt
- 1/2 cup melted coconut oil
- 6 eggs
- 1 tsp coconut extract
Icing
- Toasted coconut flakes (large shaved flakes if you can find them)
- 2, 8 oz. packs of cream cheese
- 2lbs of powdered sugar
- 1/4 teaspoon almond extract
- 1/4 teaspoon rum (or rum extract)
- 1/2 teaspoon vanilla
- 1/4 cup milk
Directions:
Heat oven to 350°F
Mix cake mix, Greek yogurt, coconut oil, eggs, extract, and cream of coconut in a large bowl until smooth and creamy.
Divide cake batter evenly into three 9” pans that have been heavily greased and floured. Only fill halfway to avoid that the cake does not overflow as it bakes. Discard or save any extra batter.
Bake approximately 30 minutes at 350°F . Continue to bake when testing a toothpick in the center and does not come out clean.
Cool completely in order to make sure the icing will hold.
Icing
Mix powdered sugar and cream cheese together.
Add extracts and milk. Continue to mix until icing is a spreadable texture.
Assembly
Place one 9 inch round cake on a cake board or plate. Frost the top of the layer and place the next cake layer on top. Repeat with the last layer.
Frost the top and sides of the cake. (you should be able to pour the icing on top and let it fall around the sides. You can easily spread the icing out evenly.)
Press coconut into sides and onto top of cake. Be generous!
Once cake is frosted wrap it in plastic wrap and place in the refrigerator and chill overnight (the longer you can chill the cake the better!). Unwrap and place on your serving plate or cake stand when ready to serve. You can also store it in the freezer, but make sure to wrap it in aluminum foil before storing. The cake will keep for several weeks. Take it out to thaw at least 4 hours before you are ready to serve.
Pro Tips:
- Use a spring form pan. This cake is very soft and sometimes can be hard to get it out of the pan even if you flour and grease it.
- Use a piece of cake board or cut out a cardboard circle to place the cake on. This will make it easier to dress the cake and transport it to the fridge until you're ready to serve it on your cake plate or stand.
- If the cake bakes over the pan, cut off the top before taking out of the pan. This will ensure a clean level when stacking the cake layers.
- You can also use shredded coconut, fresh or sweetened, but I prefer the shaved and toasted flakes. Not only does it make a bigger statement, it lends a toasted flavor to the cake. If you can't find them toasted, you can also pop them in the oven and quickly brown them yourself.
- Have extra batter? Use it to make a small loaf or sheet cake and gift it to a neighbor!
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