Coconut cake with bourbon butter icing

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Makes

8 to 12 servings

* PLUS Baking Time: 30 minutes

Ingredients

  • 1 cup desiccated coconut
  • 520 g yellow, white or spice cake mix
  • 2 tbsp bourbon , whiskey or rum
  • 450 g vanilla butter icing

Instructions

  • Preheat oven to 350F (180C). Spread coconut on an ungreased baking sheet. Bake, stirring once, until golden, about 5 minutes. Cool.
  • Adjust oven to temperature on cake mix package. Prepare cake according to directions for a 9×13 inch (3 L) baking dish.
  • When mixed, fold in 1/2 cup (125 mL) toasted coconut until blended. Evenly spread in pan. Bake according to package directions. Place pan on a rack.
  • Brush cake top with 1 tbsp (15 mL) bourbon. Cool completely before frosting. Stir vanilla icing with remaining bourbon. Spread over cake and sprinkle with remaining toasted coconut.

Nutrition (per serving)

  • Calories
  • 376,
  • Protein
  • 2.9 g,
  • Carbohydrates
  • 62 g,
  • Fat
  • 14 g,
  • Fibre
  • 0.7 g,
  • Sodium
  • 317 mg.

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