Strawberry Colada Coconut Cake |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Just look at this pink and white beauty! Wouldn't this be great for Valentine's Day? Or Christmas? Or any day? I found this fantastic recipe about 15 years or more on a pamphlet that came around the neck of Master of Mixes Strawberry Colada Mixer. Read more . ( We drank strawberry coladas that night but I managed to hang onto the pamphlet - ha!) I made the cake about a week later and numerous times thereafter and it became an instant hit with my family, friends and the gang at work. I ran across the recipe again yesterday and thought I'd post it here to share. (Plus, I also plan on making this again real soon.) I didn't have a picture of my own of this impressive cake, so I scanned the actual (and faded) recipe from the Master of Mixes pamphlet that has been taped in my Joy of Cooking cookbook for all these years - and it looks just like this when completed. Beautiful and so good... Enjoy. Ingredients:
cake |
1 pkg. white cake mix |
3/4 cup master of mixes® strawberry colada mixer (or your favorite brand) |
frosting |
2 cups sour cream |
2 cups powdered (confectioner's) sugar |
1 8-oz. cool whip® whipped topping, thawed |
1 7-oz. grated bakers® angel flake coconut (**use 1/2 cup in frosting and the rest of bag for the tinted coconut garnish) |
tinted cocont garnish |
2 tsp. master of mixes® strawberry colada mixer (or your favorite brand) |
remainder of 7-oz. grated bakers® angel flake coconut from above. |
Directions:
1. For Cake:
2. Preheat oven per cake mix instructions.
3. Prepare cake mix as directed on box, using 3/4 cup Strawberry Colada Mixer for part of water.
4. Bake in 2 greased-and-floured 9-inch layer pans. Carefully remove cake from pans and cool completely on racks.
5. ****
6. For Frosting:
7. Stir powdered sugar into sour cream. Fold in whipped topping and 1/2 cup of the coconut.
8. Fill and frost cake.
9. Garnish - cover top and sides with remaining tinted coconut **See below.
10. ****
11. Tinted Coconut Garnish:
12. Pour remaining coconut into a jar and add 2 tsps. of strawberry colada mixer and shake well until coconut is evenly pink.
13. Garnish top and sides of cake.
14. ****
15. Wrap tightly in plastic wrap or store in air-tight cake container. Refrigerate.
16. **NOTE: May be kept up to 3 days in refrigerator.
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