Coconut Cream Easter Cake
This cake is just the best thing around. It is now known as my official Easter Cake. If you like coconut, you have got to try this cake. It’s unbelievable. It’s delicious.
Ready for this?
You start with a boxed cake mix and yes it is that easy. This cake is moist, rich and feeds a crowd! I top the cake with malted chocolate Easter Eggs. It is an easy and beautiful Easter Dessert!
I am so thankful for new life and hope. So thankful for the Resurrection! Blessed Easter to my heart to yours!
Coconut Cream Cake
1 pkg. white cake mix
1 pkg. (4 serving size) cheesecake flavored instant pudding
1 1/3 cup unsweetened coconut milk
1/2 cup vegetable oil
4 large eggs
2 tea vanilla
1 1/3 cups Baker’s angel flake coconut
1 cup chopped nuts (I suggest pecans)
Malted Pastel Chocolate Easter Eggs
Combine cake mix, pudding mix, water, eggs and oil in large mixer bowl. Blend; beat
at medium speed for 4 minutes. Stir in coconut and nuts and vanilla. (You can omit
the nuts and added ½ cup more coconut.) Pour into greased and floured 8 or 9 inch
cake rounds. Bake at 325 degrees for 35‐40 minutes. Cool 15 minutes in pan.
Remove from pan. Fully cool on rack.
Coconut Cream Cheese Frosting: Cream 1/3 cup butter; blend in 2 pkg. of 3 oz cream
cheese, Add 1 box (16 oz) confectioners’ sugar, alternately with 4 tsp milk, beating
well after each addition. Add ½ tsp vanilla or almond extract. Spread frosting over
top and sides of cake. Sprinkle with 2 cups Baker’s Angel Flake Coconut over frosting. Top with colorful Easter eggs!