Coconut cream cake

Coconut Cream Easter Cake

coconut-cake-stand

I starting making this cake for Easter several years ago and now it is one of my favorite desserts…EVER!

Best part? You can make it up to two days before and keep in refrigerator. Second best part? You start with a boxed cake mix. I knew you would like this.

It is also beautiful when topped with malted Easter Eggs and in cupcake form!

Eggs image-128576

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This cake is moist, rich and feeds a crowd! A beautiful Easter Dessert!

Easter is such an amazing time of remembrance and renewal.

He arose my friend.

“The resurrection gives my life meaning and direction and the opportunity to start over no matter what my circumstances.” — Robert Flatt

Warmest blessings to you and your dear family!

Coconut Cream Cake 

1 pkg. white or yellow cake mix
1 pkg. (4 serving size) cheesecake flavored instant pudding   (Walmart is the only place I have found it!)
1 1/3 cups water  (or coconut milk…and yes I use 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
Malted Easter Eggs for decoration (and eating who am I kidding.)

Combine cake mix, pudding mix, water (or coconut milk), 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.

NOTE: You can find the large coconut curls at Whole Foods!

Start Simply Cookbook is Here!

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Start Simply Cooking: Eighty of our best loved recipes to get you started!

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The Maltby Cake (of course!)1 The Maltby Cake

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And one of the most beautiful and delicious cakes EVER The Rose Cake

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Dare I say more!? Yes more lots more amazing easy delicious recipes for you to get started.

Dear friends we are so glad you have joined the Start Simply Movement! Cathy and I feel strongly the table is a great place to connect with people on a deep level. In everything we do we often talk more about the “why” than we do the “how”. Why we cook, why we feel faith is important, why friendships are essential in our lives, and why we should embrace a healthy life style. Both Cathy and I were blessed to grow up with the power of connection through food. We have many memories of wonderful shared meals and beautiful connections. Our parents gave us a legacy of doing life and food well! We have lived it over and over again with our children and now our many precious grand children. We are simply inviting you to come do life with us . . . and share your table . . . simply.

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You will either love or hate me for this one!

This cake is just the best thing around. And a easy dessert for this Easter.

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!

As told by Tammy Maltby on Focus on the Family’s Your Family Live! webcast 
http://www.focusonlinecommunities.com/docs/DOC-1934 

http://www.duncanhines.com/content/recipes/recipe/49/hero-coconut-cream-cake.jpg

Coconut Cream Cake
1 pkg. white or yellow cake mix 
1 pkg. (4 serving size) cheese cake flavored instant pudding  
1 1/3 cups water 
1/2 cup vegetable oil 
4 large eggs 
2 tea vanilla 
1 1/3 cups Baker’s angel flake coconut 
1 cup chopped nuts 
Berries of all kinds
 
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.    

Eggs image-128576

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. 
  

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This cake is just the best thing around.

AND…

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 seasonal berries…it is just beautiful!

http://www.reviewavenues.com/wp-content/uploads/2010/11/coconut-cake_s4x3_lg.jpg

As told by Tammy Maltby on Focus on the Family’s Your Family Live! webcast 
http://www.focusonlinecommunities.com/docs/DOC-1934 

http://www.duncanhines.com/content/recipes/recipe/49/hero-coconut-cream-cake.jpg

Coconut Cream Cake
1 pkg. white or yellow cake mix 
1 pkg. (4 serving size) cheese cake flavored instant pudding  
1 1/3 cups water 
1/2 cup vegetable oil 
4 large eggs 
2 tea vanilla 
1 1/3 cups Baker’s angel flake coconut 
1 cup chopped nuts 
Berries of all kinds
 
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 berries in center and around the edges. Garnish with fern leaves.

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