Description
Sweet coconut paradise cake whisks tropical dreams onto your plate with its luscious layers of creamy coconut filling and silky buttercream. Rich, moist, and irresistibly smooth, this dessert transports you to a sun-drenched island with each delightful bite.
Ingredients
Scale
Main Ingredients:
- 1 yellow cake mix
- 4 eggs
- ½ cup (120 milliliters) vegetable or canola oil
- 1 box instant coconut cream pudding mix
- ¾ cup (180 milliliters) sour cream
Liquid and Flavoring Ingredients:
- ⅔ cup (160 milliliters) water
- 1 teaspoon coconut extract
Topping and Garnish:
- 1 large container cool whip topping, thawed
- ½ package instant coconut cream pudding mix
- ¾ cup (65 grams) sweetened shredded coconut
Instructions
- Prepare the oven by heating it to 350°F (175°C). Thoroughly coat a bundt pan with non-stick spray or butter to prevent cake adhesion.
- Combine yellow cake mix, whole eggs, vegetable oil, sour cream, coconut extract, instant coconut cream pudding mix, and water in a spacious mixing bowl. Whisk vigorously until the mixture achieves a silky, uniform consistency with no lumps.
- Transfer the smooth batter into the prepared bundt pan, ensuring an even distribution. Use a spatula to smooth the top and eliminate any air pockets.
- Position the pan in the preheated oven and bake for 40-45 minutes. Check for doneness by inserting a clean toothpick into the cake’s center – it should emerge without any wet batter clinging to it.
- Remove the cake from the oven and allow it to rest in the pan for approximately 5 minutes. Carefully invert the cake onto a decorative serving plate, gently tapping the pan to release the cake completely.
- Let the cake cool entirely to room temperature, which typically takes about 1 hour. This cooling period is crucial for maintaining the cake’s structural integrity.
- Prepare the topping by combining thawed whipped topping with half a package of instant coconut cream pudding mix. Blend thoroughly until the mixture becomes light and fluffy.
- Refrigerate the topping for 10 minutes to help it set and become more manageable for spreading.
- Once the cake has cooled, generously spread the chilled topping across the entire surface, creating an even layer.
- Finish by liberally sprinkling sweetened shredded coconut over the frosted cake, ensuring complete coverage for a visually stunning and tropical-inspired dessert.
Notes
- Elevate your baking game with this tropical-inspired dessert that transforms a simple cake mix into a luxurious coconut dream.
- The secret weapon is instant coconut cream pudding mix, which adds incredible moisture and intense coconut flavor throughout the cake.
- Ensure your bundt pan is well-greased to guarantee a smooth release and maintain the cake’s beautiful shape after baking.
- Cool the cake completely before adding the topping to prevent melting and ensure a perfectly smooth, creamy frosting application.
- Refrigerating the whipped topping briefly helps it set and makes spreading easier, creating a professional-looking finish.
- Generously coat the cake with shredded coconut for a stunning presentation that delivers a delightful textural crunch in every bite.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg