Laurie Osteen's Coconut Cake
- Preparing Time: -
- Total Time: -
- Served Person: Makes 10 servings
- 1/2 cup vegetable oil
- 1 cup sugar
- 1/2 cup sour cream
- 4 large eggs
- 2 cups unsweetened shredded coconut
- nonstick vegetable oil spray
- 1/2 teaspoons kosher salt
- all-purpose flour (for pans)
- 1 15 to 16-ounce box yellow cake mix
- 1 cup plus 1 tablespoon whole milk
- three 8"-diameter cake pans
- Carbohydrate 63 g(21%)
- Cholesterol 83 mg(28%)
- Fat 31 g(47%)
- Fiber 3 g(13%)
- Protein 7 g(13%)
- Saturated Fat 14 g(69%)
- Sodium 371 mg(15%)
- Calories 542
Preparation Preheat oven to 350°F. Coat cake pans with nonstick spray. Dust with flour, tapping out excess. Whisk cake mix, eggs, oil, and 1 cup milk in a large bowl until no lumps remain. Divide batter evenly among prepared pans; smooth tops. Bake cakes until a tester inserted into the centers comes out clean, 10-15 minutes. Meanwhile, mix coconut, sugar, sour cream, salt, and remaining 1 tablespoon milk in a medium bowl to combine; set frosting aside. Transfer pans to wire racks; let cool 5 minutes. Turn cakes out onto racks and spread frosting over tops of warm cakes, dividing evenly. Stack cakes. Let stand at room temperature, covered with a cake dome, or loosely tented with foil, at least 4 hours before serving. DO AHEAD: Cake can be made 2 days ahead. Store airtight at room temperature.
Preparation Preheat oven to 350°F. Coat cake pans with nonstick spray. Dust with flour, tapping out excess. Whisk cake mix, eggs, oil, and 1 cup milk in a large bowl until no lumps remain. Divide batter evenly among prepared pans; smooth tops. Bake cakes until a tester inserted into the centers comes out clean, 10-15 minutes. Meanwhile, mix coconut, sugar, sour cream, salt, and remaining 1 tablespoon milk in a medium bowl to combine; set frosting aside. Transfer pans to wire racks; let cool 5 minutes. Turn cakes out onto racks and spread frosting over tops of warm cakes, dividing evenly. Stack cakes. Let stand at room temperature, covered with a cake dome, or loosely tented with foil, at least 4 hours before serving. DO AHEAD: Cake can be made 2 days ahead. Store airtight at room temperature.
