Coconut Easter Cake Recipe
This Coconut Easter Cake Recipe is the best Easter dessert! Full of flavor and simple to make using a cake mix.
Servings 8 pieces
Calories 2549kcal
Ingredients
Cake Ingredients:
- 1 15.25- ounce Dolly Parton Coconut Cake Mix
- 1 Cup(s) milk
- ⅓ Cup(s) vegetable oil
- 4 eggs
- 2 sticks butter softened, divided
- 3 Cup(s) powdered sugar divided
- ¼ Cup(s) milk or half and half divided
- 1 –14-ounce bag of sweetened flake coconut
- Jordan almonds
Instructions
- Preheat the oven to 350 degrees. Spray or line the cake pans.
- Add the cake mix to a bowl and mix in the water, oil, and eggs. Use a mixer at medium speed.
- Split the cake batter between two pans evenly.
- Put the pans in the oven and bake for 25-30 minutes.
- Let the cakes cool before frosting.
- Add 1 1/2 sticks of butter into a bowl to make the frosting. Using a mixer, cream the butter until it is light and fluffy.
- Slowly add 3 cups of powdered sugar and 3 tbsp of milk. Alternate adding them until stiff peaks form.
- Add one cake to the cake plate and an even layer of frosting. Add the second cake on top and then frost the top and sides.
- Add the coconut to the cake by pressing it around the sides and top. You can color a little bit of it green to add to the bottom of the cake.
- Don't forget to add the almonds.
Nutrition
Serving: 1g | Calories: 2549kcal | Carbohydrates: 290g | Protein: 20g | Fat: 154g | Saturated Fat: 125g | Polyunsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 1552mg | Fiber: 41g | Sugar: 224g
