It was my grandfathers favorite.
Simply Recipes / Micah Siva
My Grandpa Louis was born on Valentines Day in 1927.
The grand finale, the birthday cake, was always my familys contribution.
Simply Recipes / Micah Siva
He had a blank slate to request whatever his heart desired.
Wed add toasted coconut to the cake and frost it with a generous layer of tangy cream cheese frosting.
No one ever guessed it was from a mix!
Simply Recipes / Micah Siva
I like to use Betty Crocker or Duncan Hines Super Moist White Cake Mix.
Dont substitute low-fat or coconut milk beverage in this recipe.
This cake works because of the addition of full-fat canned coconut milk.
Simply Recipes / Micah Siva
Feeling even more tropical?
Add 1/4 teaspoon coconut extract to the batter for extra coconut flavor.
On a large baking sheet, spread the coconut flakes into an even layer.
Keep a close eye on the coconut as it can burn quickly.
Mix with a rubber spatula until completely combined.
Fold 3/4 cup of the toasted coconut into the batter.
Pour the batter into the greased baking pan.
Let cool in the pan.
Use a rubber spatula to scrape down the sides.
On low speed, add 2 cups of powdered sugar and the vanilla extract.
Scrape the sides of the bowl down to fully incorporate.
Use an offset spatula to spread the frosting on top of the cooled cake.
Sprinkle with the remaining 1/4 cup toasted coconut flakes.
Cream cheese frosted cakes can sit in a room-temperature kitchen for up to one day.
To store longer, cover with plastic wrap or a cake cover and refrigerate for up to 4 days.
Remove from the fridge 30 minutes before serving to bring to room temperature.
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