Ingredients
- • Cake
- • 1 pkg Duncan Hines® Moist Deluxe White Cake Mix 1 pkg
- • 1 pkg coconut cream instant pudding and pie filling mix – (4-serving size) 1 pkg
- • 4 eggs 4
- • 1 cup water 250 mL
- • 1/3 cup vegetable oil 75 mL
- • 1/3 cup flaked coconut 75 mL
- • Frosting
- • 2 cups whipping cream – chilled 500 mL
- • 1/4 cup Confectioners sugar 50 mL
- • 1/4 cup dairy sour cream 50 mL
- • 2 1/2 cups flaked coconut – divided 625 mL
Instructions
- Preheat oven to 350°F (180°C). Grease and flour two 9 inch (23 cm) round cake pans.
- For cake, combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Stir in 1/3 cup (75 mL) coconut. Divide into pans.
- Bake at 350°F (180°C) for 32 to 37 minutes or until toothpick inserted in center comes out clean. Cool following package directions.
- For frosting, place whipping cream in large bowl. Beat at high speed until soft peaks form. Add Confectioners sugar and sour cream. Beat until stiff peaks form. Fold in 1 1/2 cups (375 mL) coconut. Fill and frost cake. Sprinkle with remaining 1 cup (250 mL) coconut. Refrigerate until ready to serve.
- Makes 12-16 servings.
