Laurie Osteens Coconut Cake Recipes

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LAURIE OSTEEN'S COCONUT CAKE



Laurie Osteen's Coconut Cake image

Osteen likes to frost these cakes while they're still warm. They'll absorb some of the frosting, which takes on the consistency of a glaze.

Provided by Laurie Osteen

Yield Makes 10 servings

Number Of Ingredients 11

Nonstick vegetable oil spray
All-purpose flour (for pans)
1 15 to 16-ounce box yellow cake mix
4 large eggs
1/2 cup vegetable oil
1 cup plus 1 tablespoon whole milk
2 cups unsweetened shredded coconut
1 cup sugar
1/2 cup sour cream
1/2 teaspoons kosher salt
Three 8"-diameter cake pans

Steps:

  • Preheat oven to 350°F. Coat cake pans with nonstick spray. Dust with flour, tapping out excess.
  • Whisk cake mix, eggs, oil, and 1 cup milk in a large bowl until no lumps remain. Divide batter evenly among prepared pans; smooth tops.
  • Bake cakes until a tester inserted into the centers comes out clean, 10-15 minutes.
  • Meanwhile, mix coconut, sugar, sour cream, salt, and remaining 1 tablespoon milk in a medium bowl to combine; set frosting aside.
  • Transfer pans to wire racks; let cool 5 minutes. Turn cakes out onto racks and spread frosting over tops of warm cakes, dividing evenly. Stack cakes. Let stand at room temperature, covered with a cake dome, or loosely tented with foil, at least 4 hours before serving.
  • DO AHEAD: Cake can be made 2 days ahead. Store airtight at room temperature.

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