Description
Introducing the Coconut Paradise Cake—a tantalizing dessert that masterfully blends the rich, tropical flavors of coconut into a moist, golden cake. Ideal for gatherings or a family treat, this cake features a soft yellow cake base enhanced with coconut cream pudding, topped with a luscious whipped coconut cream frosting and a generous sprinkle of sweetened shredded coconut. Delight in each bite and transport your taste buds to a dessert paradise!
Ingredients
- 1 Yellow cake mix
- 4 Eggs
- 1/2 C vegetable or canola oil
- 3/4 C sour cream
- 1 tsp coconut extract
- 1 Box instant coconut cream pudding mix
- 2/3 C water
- 1 large container cool whip topping, thawed
- 1/2 package instant coconut cream pudding mix (for the frosting)
- 3/4 C sweetened shredded coconut
Step-by-step Directions
Step 1: Preparing to Bake
Preheat the oven to 350°F. Grease a bundt pan to ensure that the cake can be easily released after baking.
Step 2: Mixing the Batter
In a large bowl, whisk together the yellow cake mix, eggs, oil, sour cream, coconut extract, a box of instant coconut cream pudding mix, and water. Mix until all ingredients are well combined and the batter is smooth.
Step 3: Baking the Cake
Pour the prepared batter into the greased bundt pan. Place in the oven and bake for 40-45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Step 4: Cooling the Cake
Allow the cake to cool in the pan for about 5 minutes, then carefully turn it out onto a cake plate. Let it cool completely before proceeding with the topping.
Step 5: Preparing the Topping
In a mixing bowl, beat the thawed cool whip with half a package of instant coconut cream pudding mix until well combined. Refrigerate the topping for 10 minutes to help it set up.
Step 6: Decorating the Cake
Spread the creamy topping evenly over the completely cooled cake. Then, generously sprinkle the sweetened shredded coconut over the top, covering the frosting entirely.
Servings & Preparation Time
- Servings: 12-16
- Preparation Time: 20 minutes
- Cooking Time: 40-45 minutes
- Total Time: Approximately 1 hour, plus cooling
Tips for Storage & Reheating
- Refrigeration: Keep the cake refrigerated in an airtight container to maintain its freshness. It can last up to 5 days when properly stored.
- Freezing: The Coconut Paradise Cake can be frozen without the topping for up to 1 month. Add the topping after thawing for best quality.
- Serving: For optimal flavor, serve the cake chilled directly from the refrigerator.
Conclusion
The Coconut Paradise Cake is more than just a dessert—it’s a delightful experience. With its lush coconut topping and moist, flavorful base, it’s sure to be a hit at any event or special occasion. Whether you’re a seasoned baker or a novice, following these simple steps will allow you to create a stunning dessert that impresses all your guests. Enjoy a slice of paradise!
Print
Coconut Paradise Cake
- Total Time: Approximately 1 hour, plus cooling
- Yield: 12-16 servings 1x
Description
Introducing the Coconut Paradise Cake—a tantalizing dessert that masterfully blends the rich, tropical flavors of coconut into a moist, golden cake. Ideal for gatherings or a family treat, this cake features a soft yellow cake base enhanced with coconut cream pudding, topped with a luscious whipped coconut cream frosting and a generous sprinkle of sweetened shredded coconut. Delight in each bite and transport your taste buds to a dessert paradise!
Ingredients
- 1 Yellow cake mix
- 4 Eggs
- 1/2 C vegetable or canola oil
- 3/4 C sour cream
- 1 tsp coconut extract
- 1 Box instant coconut cream pudding mix
- 2/3 C water
- 1 large container cool whip topping, thawed
- 1/2 package instant coconut cream pudding mix (for the frosting)
- 3/4 C sweetened shredded coconut
Instructions
- Step 1: Preheat the oven to 350°F. Grease a bundt pan to ensure that the cake can be easily released after baking.
- Step 2: In a large bowl, whisk together the yellow cake mix, eggs, oil, sour cream, coconut extract, a box of instant coconut cream pudding mix, and water. Mix until all ingredients are well combined and the batter is smooth.
- Step 3: Pour the prepared batter into the greased bundt pan. Bake for 40-45 minutes at 350°F until golden brown and a toothpick inserted into the center comes out clean.
- Step 4: Allow the cake to cool in the pan for about 5 minutes, then carefully turn it out onto a cake plate. Let it cool completely before proceeding with the topping.
- Step 5: In a mixing bowl, beat the thawed cool whip with half a package of instant coconut cream pudding mix until well combined. Refrigerate the topping for 10 minutes to help it set up.
- Step 6: Spread the creamy topping evenly over the completely cooled cake. Then, generously sprinkle the sweetened shredded coconut over the top, covering the frosting entirely.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes