img_5473

For Deb’s birthday, she dreamed of a rainbow layer cake. So I came up with this cake and then transported it all the way down to Mexico.  My process of baking it earlier in the week (to avoid any stress – cakes take a lot of time!), cooling, freezing and thawing the cake lent itself to the most dense, moist and delicious cake ever.

img_5299

4-Layer Rainbow Coconut Cake
Coconut cake adapted from Homemade Interest

INGREDIENTS:
Cake
2 box White cake mix
16 oz sour cream
1/2 c Vegetable oil
6 eggs
2 cups coconut cream (I used the cream on top of full fat canned coconut milk. ~2 cans)
Food coloring
Topping
2 containers of store-bought cream cheese frosting
Sweetened shredded coconut
Cake topper from Amazon

DIRECTIONS:
Cake

  1. Heat oven to 350°F
  2. Mix cake mix, sour cream, vegetable oil, eggs, and cream of coconut in a large bowl.
  3. Separate batter evenly into 4 different bowls. Add desired food coloring to each respective bowl.
  4. Pour cake batter of first 2 layers into 2 9” pans that have been greased.
  5. Bake approximately 30 minutes at 350°F or until you can put a toothpick in the center and it comes out clean.
  6. Repeat with remaining 2 layers.
  7. Cool all layers completely at room temperature (~12 hours).
  8. Freeze overnight. Remove from freezer and let thaw in refrigerator.

Toppings

  1. When ready to serve, spread cream cheese frosting between each layer and around exterior of cake.
  2. Completely top with sweetened coconut flakes.

img_5472

signature

Tagged with →