Tuesday, February 24, 2009

Strawberry Coconut Cake

This cake was adapted from another type of cake I make. The other cake was made with a boxed cake mix, though. This one is from scratch and so much better! The other cake had pudding in it and had to be spooned out, but I needed a cake that could be sliced, so I changed a few things and came up with this and it's sooo delicious. And if you don't like the texture of coconut, don't worry, it's made with cream of coconut so there is no gritty texture and just the right amount of coconut flavor to compliment the strawberry.

Strawberry Coconut Cake

Yellow Cake Recipe from Better Homes & Gardens:
3/4 cup butter
3 eggs
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 3/4 cups sugar
1 1/2 tsp vanilla
1 1/4 cups milk

other ingredients you will need:
one box fresh strawberries
one can cream of coconut (found near the mixed drink stuff in the grocery store)
1 tub cool whip

1. Allow butter and eggs to stand at room temp. for 30 minutes. Grease and flour one 13/9/2 inch baking pan; set aside. In a bowl stir together flour, baking powder, and salt; set aside.

2. Preheat oven to 375. In a mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating until well combined. Beat 2 minutes more. Add eggs one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk, beating on low speed after each addition just until combined. Spread batter into prepared pan.

3. Bake for 25-30 minutes or until a wooden toothpick inserted near center comes out clean. Cook cake for 10 minutes. Remove from pan and place on serving platter.

4. While the cake is still warm, using a butter knife, cut several small slits about an inch into the top of the cake all around (about 10 slits). Spread about 1/2 cup of cream of coconut all over the top of the cake. Allow cake to cool completely.

5. Once the cake is cool, slice strawberries into thin slices and cover the top of the cake with them. Then, frost the entire cake with the cool whip. Serve.

Store in Refridgerator.

Make sure and leave me a comment if you try this and tell me how you like it!