Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, coconut cake, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Oh. My. Goodness. You, guys, this recipe for coconut cake has brought me to my knees. Seriously, wowser! At first glance, I didn’t think I would be able to hack making this gorgeous confection of sweetened coconut flakes and soft cakey goodness, however, I surprised myself with my culinary skills, and you will, too!
This cake is delectable, beautiful, and fit for a bride on her wedding day. One glance at this coconut cake and you’ll be drawn into a scape of sweet dreams, ponies, baby rabbits, and rosebuds. I know I’m making it sound a bit girly, but don’t let that fool you, the guys will love this dreamboat of a cake, too! I know my husband and boys sure did!
Recipe courtesy of Paula Deen.
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Quick Tip: Don’t let the layers of this cake intimidate you! It’s much easier to make than it looks.