RECIPE # 4798 - CHAPPY'S COCONUT CAKE - Wednesday, March 28, 2012

RECIPE # 4798 - CHAPPY'S COCONUT CAKE - Wednesday, March 28, 2012

CREATED Apr 5, 2012

JOHN "CHAPPY" CHAPMAN / CHAPPY'S ON CHURCH

Coconut Icing

1 lb. confectioner's sugar

1 tsp. vanilla

1/2 lb. melted butted

8 oz. cream cheese

1/2 cup coconut flakes

1/4 cup cream of coconut (Coco Lopez brand)

1/4 cup pineapple juice

In a small mixing bowl combine all ingredients and mix on speed #1 to incorporate ingredients and finish mixing on speed #2. 

Homemade Yellow Cake Mix

2 cups flour

1 tsp. baking powder

1 tsp. salt

2 sticks butter

1 1/2 cup sugar

2 eggs

3/4 cup milk

1 tsp. vanilla

1/2 cup coconut flakes

1/4 cup cream of coconut (Coco Lopez brand)

1/4 cup Malibu Coconut Rum 

Beat butter and sugar together until light and fluffy and set aside.  In a separate bowl, sift the flour, baking powder and salt together and set aside.  Add the flour mixture to the butter SLOWLY in a large bowl, mixing well.  Add half of the flour mixture, half the milk, and the vanilla and mix 50 times.  Add the eggs one at a time, beating well after each addition.  Add the second half of the flour mixture, milk, and the remaining ingredients and beat until smooth.  DO NOT OVER MIX.  Fill a greased and floured pan or 2 layer pans no more than half full.  DO NOT OVER FILL.  Bake at 300 degrees for 45 minutes-1 hour or until the cake springs back when lightly touched near the center. Invert cakes onto a bakers rack.  Remove and let cool.    After the cakes are cooled, cover both cakes with icing and put them together, add one more layer of icing.

Serves 6-12

 You can also substitute your favorite brand of box yellow cake mix if you do not want to make your own!

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