Rustic Coconut Cake is an amazingly moist cake bursting with coconut flavor.
Coconut cake has always been one of my favorite desserts. I love how moist coconut cakes tend to be. I whipped up this Rustic Coconut Cake and let me tell you it hit the spot! This cake turned out to be perfectly moist and a delicious.
Why do I need pudding for this Rustic Coconut Cake?
The instant pudding mix helps the cake stay very moist and soft. Adding pudding to cake batter also helps your cake turn out lighter and fluffy. It can also help your cake stay together better instead of being slightly crumbly like sometimes happens. In my opinion adding pudding mix will help give a boxed cake mix a little more homemade taste. I wouldn’t recommend skipping the pudding mix as it will change the structure of the cake.
Where do I purchase coconut milk?
Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. Coconut milk has a rich taste because it contains a high fat content. You can purchase coconut milk at most local grocery stores. You need to look for the larger chains in your area such as Publix, Kroger, or Walmart. At my local grocery store I find coconut milk on the baking aisle near the evaporated or condensed milk.
What can I use instead of coconut extract?
Coconut extract is a concentrated flavoring used for baking purposes. Coconut extract is really best for this recipe. If you cannot find coconut extract or you don’t want to visit the store I have a couple suggestions for you. You can use vanilla extract if you have it on hand. This will slightly reduce the coconut flavor of your cake but not majorly. You could also use some additional coconut milk or coconut water. I would recommend if you use these that you still add in a little extra vanilla just to make sure that you still get the flavor punch of the extract.
How do I toast coconut?
I love coconut straight out of the bag. However, when you toast coconut it brings out a richer, deeper flavor that is hard to pass up. Toasting the coconut really does make a flavor difference. I toast my coconut on the stove in a skillet. You can also toast your coconut in the oven. To toast coconut on the stove grab a medium skillet and place your ¾ cup of coconut into the skillet on medium high heat. Be careful to keep a close eye on your coconut. You don’t want it to burn, you also want to stir frequently. Once the coconut has turned brown and slightly crispy it is ready to use.
To toast coconut in the oven preheat your oven to 325 degrees. Spread your coconut evenly on a baking sheet. Bake for 5 to 10 minutes until golden brown. Be sure to keep a close eye on your coconut as it can burn quickly.
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Rustic Coconut Cake
- 9 x 13 baking pan
- 1 box yellow cake mix
- 2 boxes instant vanilla pudding small boxes
- 1 cup unsweetened coconut milk shake the can well first!
- 3/4 cup vegetable oil
- 5 large eggs
- 1 tsp. coconut extract
- 3 cups powdered sugar
- 3-5 tbsp heavy cream
- ½ C unsalted butter
- 1 tsp. Vanilla extract
- ¾ cup toasted coconut
- Preheat the oven to 325 degrees.
- Spray the bottom and sides of a 9x13 baking dish with non-stick cooking spray.
- Set aside.
- In a large bowl, mix cake mix, instant pudding, coconut milk, oil,
- eggs and coconut extract until well combined.
- Bake for around 30 minutes, until the cake no longer jiggles.
- Allow the cake to cool completely.
- Prepare the frosting:
- Add all ingredients to a large mixing bowl.
- Mix on low speed for 2-3 minutes until ingredients are combined.
- Then mix on medium speed for an additional 3 minutes until frosting is
- peaking, meaning that it is holding its shape.
- Spread the frosting evenly over the sheet cake.
- Toast the coconut over medium heat for 4-5 minutes until golden brown.
- Stirring often so as to not burn the coconut.
- Sprinkle the coconut over the sheet cake evenly.