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Laurie Osteen's Coconut Cake

Laurie Osteen's Coconut Cake
Laurie Osteen's Coconut Cake might be just the dessert you are searching for. This recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 540 calories, 7g of protein, and 29g of fat. This recipe serves 10. Head to the store and pick up eggs, flour, kosher salt, and It can be enjoyed any time, but it is especially good for Mother's Day.

Instructions

1
Preheat oven to 350°F. Coat cake pans with nonstick spray. Dust with flour, tapping out excess.
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All Purpose FlourAll Purpose Flour
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OvenOven
2
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.
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Cake MixCake Mix
EggEgg
MilkMilk
Cooking OilCooking Oil
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WhiskWhisk
BowlBowl
3
Bake cakes until a tester inserted into the centers comes out clean, 10-15 minutes.
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OvenOven
4
Meanwhile, mix coconut, sugar, sour cream, salt, and remaining 1 tablespoon milk in a medium bowl to combine; set frosting aside.
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Sour CreamSour Cream
FrostingFrosting
CoconutCoconut
SugarSugar
MilkMilk
SaltSalt
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BowlBowl
5
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.
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FrostingFrosting
SpreadSpread
6
Let stand at room temperature, covered with a cake dome, or loosely tented with foil, at least 4 hours before serving.
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Aluminum FoilAluminum Foil
7
DO AHEAD: Cake can be made 2 days ahead. Store airtight at room temperature.
DifficultyHard
Ready In45 m.
Servings10
Health Score3
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