How to make an Easter coconut cake | Baking With Biskie

Loving Living Local

LOVING LIVING LOCAL – On today’s show, Biskie and Josh get messy in the kitchen to make Easter coconut cakes. Below is a list of ingredients and instructions. 

INGREDIENTS: COCONUT CAKE 

  • 1 BOX (1 LB 2.25 OZ) BUTTER RECIPE YELLOW CAKE MIX
  • 1/2 C. BUTTER, SOFTENED
  • 3/4 C. CANNED COCONUT MILK (NOT CREAM OF COCONUT)
  • 1/2 C. WATER
  • 3 EGGS
  • COCONUT FLAKES (FOR DECORATION)
  • GREEN FOOD COLORING (FOR DECORATION)

INSTRUCTIONS FOR COCONUT CAKE:

  1. MIX DRY INGREDIENTS.
  2. MIX WET INGREDIENTS.
  3. ADD DRY AND WET INGREDIENTS INTO A LARGER BOWL, MIX UNTIL WELL INCORPORATED.
  4. POUR IN GREASED BAKING PAN OF YOUR CHOICE.
  5. FOLLOW BOX INSTRUCTIONS FOR BAKE TIME.

INGREDIENTS: BUTTERCREAM 

  • ½ C. (1 STICK) UNSALTED BUTTER SOFTENED 
  • 8 OZ CREAM CHEESE SOFTENED (BRICK-STYLE, NOT SPREADABLE) 
  • 1 TSP. VANILLA EXTRACT
  • ¼ TSP. SALT
  • 4 C. POWDERED SUGAR
  • SPLASH OF LEMON JUICE 

INSTRUCTIONS FOR BUTTERCREAM:

  1. COMBINE BUTTER AND CREAM CHEESE IN THE BOWL OF A STAND MIXER (OR YOU MAY USE AN ELECTRIC MIXER) AND BEAT UNTIL CREAMY, WELL-COMBINED, AND LUMP-FREE. 
  2. ADD VANILLA EXTRACT AND SALT AND STIR WELL TO COMBINE. 
  3. WITH MIXER ON LOW, GRADUALLY ADD POWDERED SUGAR UNTIL COMPLETELY COMBINED. 

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