If you love coconut, you will love this incredibly easy recipe for a Triple Coconut Sheet Cake topped with coconut frosting and toasted coconut! It is an easy dessert recipe for kids to make because it starts with a simple box cake mix.
1/3cupcoconut oilor equal to oil amount called for on box
1 1/4cupcoconut milkor equal to water amount called for on box
3eggsor amount called for on box
For toasted coconut
1 1/2cupsshredded coconutI prefer to use unsweetened
4 1/2cupspowdered sugar
For the cake:
Make the cake according to the package directions replacing the water with the coconut milk and the oil with coconut oil. Bake according to the directions on the package. Set aside and allow to cool completely.
For the toasted coconut:
Meanwhile, toast the coconut in a sauce pan over medium low heat, stirring frequently until coconut is a light golden brown, about 5 minutes. Set aside to cool.
For the frosting:
To make the frosting, beat softened butter until light and fluffy. Add the powdered sugar and coconut extract and beat on low speed adding just enough coconut milk to make it spreadable.
To assemble the cake, spread the frosting over the cooled cake and top with the toasted coconut.
You could easily make this as a layer cake by baking the cake in two 8-inch pans. Divide the frosting between the two layers, stack, and coat the outside with the toasted coconut.If you wanted to be really special you could use the coconut fruit dip as a filling in between the layers. Pipe a circle of buttercream around the bottom layer and then fill with the coconut fruit dip before adding the next layer.For an extra moist cake, you could brush some Torani coconut syrup onto the warm cakes about 15 minutes after they come out of the oven.If you would like to turn the cake out of the pan to decorate, make sure to line the bottom of the pan with parchment paper after generously greasing your pan.