Wednesday, May 21, 2014

Easy Peasy Coconut Cake

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Memorial weekend is almost here.
Time for cookouts, swim parties and picnics!

Easy Peasy Coconut Cake is a perfect dessert for picnics and potlucks because you can
make it ahead of time and keep it in the fridge until you are ready to serve it.
That way you can spend more time by the pool :)

I made the cake in two 8 x 8 pans instead of a 9 x 13.
One cake for us and one to giveaway :)



















I decided this was the perfect opportunity for me to try out the new stand mixer that the
super nice people at Hamilton Beach sent to me.



















As I took it out of the box I noticed immediately that was much lighter than the stand mixer I normally use,
but it still had heavy duty mixing action!
The non-stick feet on the bottom of the mixer kept it in place, which I really liked.
The Hamilton Beach stand mixer came with three mixing attachments, the flat beater, dough hook and whisk.
It has 6 speeds and a fold setting for maximum flexibility.
Overall I was very happy with the mixer and it will be great to have another mixer around for large baking
projects like wedding cupcakes!


Hamilton Beach also sent me their Soft Scrape Hand Mixer.
The soft scrape beaters won't scratch bowls or non-stick pans, which is a great feature!
I love the snap on storage case to keep all of the attachments in one place.
No more searching around for that one lost beater :)
Hamilton Beach thinks of everything!



















Now back to the cake.
You don't have to toast the coconut topping, but why wouldn't you?!
Toasted coconut is the bomb!
It makes your house smell amazing, so make extra because you will totally
eat it by the spoonful right out of the oven too.
So good!


P.S.  Be sure to stop back by here again soon, because Hamilton Beach and I are going to give you the opportunity to win your own set of fabulous mixers!!
Woo Hoo!
Now go make some cake!


Easy Peasy Coconut Cake

Yellow cake mix, prepared according to box directions
16 oz. container whipped topping
14 oz. can sweetened condensed milk
15 oz. can cream of coconut (I used Coco Lopez)
1 1/2 cups sweetened flaked coconut, toasted

Preheat oven to 350 degrees.
Grease and flour a 9 x13 inch baking pan (or use two 8 x8 pans like I did).
Prepare cake mix as directed on the package.
While cake is baking, whisk the cream of coconut and sweetened condensed milk in a medium bowl.
Remove baked cake from oven and immediately poke holes all over the cake with a fork.
Pour the milk and coconut over the hot cake.
Allow the cake to cool on a wire rack and the refrigerate until cold.
Top with whipped cream and toasted coconut.  Refigerate until ready to serve.

To toast coconut - spread coconut out on a cookie sheet and place it in a 350 degree oven for about 10 minutes.  Stir it often to prevent burning.  Remove from oven when the coconut is light brown.

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