I named this cake the Coconut Cloud Cake. The icing is very light and not killer sweet. It is covering an over-the-top Chocolate Fudge Cake.
Good Evening Everyone! I hope that you had a very productive day and that all is well in your home.
I kinda created this cake today while trying to put together something for our card game as it was my turn for the refreshments this week.
I began with a chocolate fudge cake mix, but I bumped up the ingredients. And, after this cake, I will always do this. It made the cake so very moist and light.
When it said water, I used milk. And, when it said oil, I used butter. It is well worth the time and expense to make these substitutions. I baked this in an oiled bunt pan at 350 for 33 minutes. It was a very liquidy-looking batter so don’t worry!
I had a stick of butter out on the counter getting room temp. And I had a can of coconut milk and my homemade coconut extract.
I also had 3 cups of powdered sugar.
I put the softened butter in the mixing bowl and added the powdered sugar a cup at a time. I put in 2 TBSP of coconut extract to help it mix together.
On the coconut milk, I ended up with 5 TBSP of it. But I added them one at a time and checked that the frosting would not get too runny to stay on the cake. I also tossed in 2 handfuls of shredded coconut from a bag of coconut.
This cake looks and tastes as if it came from a fairy wonderland and I will be making this one again. So, I do hope that you might try this one, it is really indescribably good! Thanks for stopping by and always feel welcome to share my recipes and stop in again. Connie B.
#CONNIEBRECIPESWISDOMFORPENNIES
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