Easy Coconut Refrigerator Cake
This Easy Coconut Refrigerator Cake is perfect for cake lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!
- Vegetable oil for misting the pan
- Flour for dusting the pan
- 1 package 18.25 oz plain white cake mix (my favorite is Duncan Hines)
- 1 cup milk
- 1/2 cup cream of coconut plus more cream of coconut for brushing the baked layers
- 3 large eggs
- 2 cups sour cream
- 1 3/4 cups sugar
- 1 container 8 oz frozen whipped topping, thawed (Cool Whip)
- 3 1/2 to 4 cups sweetened flaked coconut
Place a rack in the center of the oven and preheat oven to 350. Lightly mist two 9 inch round cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside.
Place the cake mix, milk, 1/2 cup cream of coconut, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula.
Increase the mixer speed to medium and beat for 1 1/2 minutes longer, scraping down the sides of the bowl again if needed. The batter should look well blended.
Divide the cake batter evenly among the 2 prepared pans, about 1 1/2 cups batter per pan, smoothing the tops with a rubber spatula.
Place the pans in the oven and bake until layers are light brown and the tops spring back with lightly pressed with a finger, 18 to 23 minutes.
While the cakes bake, make the frosting. Place the sour cream and granulated sugar in a large mixing bowl and beat with an electric mixer on low speed for 1 1/2 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula.
Increase the mixer speed to medium and beat until the sugar has dissolved, 2 minutes longer. Add the whipped topping and beat on low speed until well blended. Stir in 3 cups of coconut and beat on low speed until mixed. Place the frosting in the refrigerator to chill for at least 10 minutes.
Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, and then invert again so they are right side up.
While the cakes cool, use a small brush to gently brush the tops of the cake with the remaining cream of coconut. Let the cakes cool completely, 15 minutes longer.
When the cakes are cool, use a large serrated knife to cut each cake in half horizontally to make 4 layers.
To assemble the cake, transfer one layer, cut side up, to a serving platter. Spread the top with 1/4 of the frosting. Repeat this process with the remaining layers.
This cake can be stored in the refrigerator for up to one week.