Coconut Cream Cake with Coconut Cream Frosting

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tsp Baking powder
  • 2 3.4 ounce box Coconut cream instant pudding mix
  • 1/2 tsp Salt
  • 3/4 cup Sugar
  • 1/4 cup Sugar, powder
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/4 cup Coconut flakes

• Dairy

  • 1/4 cup Butter
  • 1 pint Heavy cream
  • 3/4 cup Milk
  • 2 tbsp Sour cream

Found on motherthyme.com

Description

Ingredients

• 1 cup all-purpose flour
• 3.4 ounce box coconut cream instant pudding mix
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¾ cup sugar
• ¾ cup milk
• ¼ cup butter, melted
• 1 large egg
• 2 tablespoon sour cream
• 1 teaspoon vanilla extract
• 1 pint heavy cream
• 3.4 ounce box coconut cream instant pudding mix
• ¼ cup powder sugar
• ¼ cup shredded coconut flakes (optional)

Directions

• Preheat oven to 350 degrees. Grease and lightly dust an 8-inch round cake pan and set aside.
• In a medium bowl mix flour, pudding mix, baking powder, and salt.
• In another medium bowl mix sugar, milk, butter, egg, sour cream and vanilla until blended.
• Gradually stir flour mixture into wet ingredients until combined.
• Pour batter into prepared cake pan and bake for about 40 minutes, until cake tester comes out clean.
• Cool completely on a wire rack before removing from pan.
• Using an electric mixer with whisk attachment, beat heavy cream on high speed for 3-4 minutes until it becomes thick and creamy. Reduce speed to medium, and stir in sugar and pudding mix until combined.
• Pour all the frosting on top of cooled cake and using a spatula, frost cake. Sprinkle with shredded coconut flakes if desired.
• Cover in cake carrier and store in the refrigerator until ready to serve.