Strawberry Colada Coconut Cake
From lunasea 16 years ago
- 30 minutes to make
- Serves 12
Just look at this pink and white beauty! Wouldn't this be great for Valentine's Day? Or Christmas? Or any day? I found this fantastic recipe about 15 years or more on a pamphlet that came around the neck of Master of Mixes Strawberry Colada Mixer. Read more ( We drank strawberry coladas that night but I managed to hang onto the pamphlet - ha!) I made the cake about a week later and numerous times thereafter and it became an instant hit with my family, friends and the gang at work. I ran across the recipe again yesterday and thought I'd post it here to share. (Plus, I also plan on making this again real soon.) I didn't have a picture of my own of this impressive cake, so I scanned the actual (and faded) recipe from the Master of Mixes pamphlet that has been taped in my Joy of Cooking cookbook for all these years - and it looks just like this when completed. Beautiful and so good... Enjoy. See less
Ingredients
- Cake: shopping list
- 1 pkg. white cake mix shopping list
- 3/4 cup Master of Mixes® Strawberry Colada Mixer (or your favorite brand) shopping list
- **** shopping list
- Frosting: shopping list
- 2 cups sour cream shopping list
- 2 cups powdered (confectioner's) sugar shopping list
- 1 8-oz. Cool Whip® whipped topping, thawed shopping list
- 1 7-oz. grated Bakers® angel flake coconut (**use 1/2 cup in frosting and the rest of bag for the tinted coconut garnish) shopping list
- **** shopping list
- Tinted Cocont Garnish: shopping list
- 2 tsp. Master of Mixes® Strawberry Colada Mixer (or your favorite brand) shopping list
- Remainder of 7-oz. grated Bakers® angel flake coconut from above. shopping list
How to make it
- For Cake:
- Preheat oven per cake mix instructions.
- Prepare cake mix as directed on box, using 3/4 cup Strawberry Colada Mixer for part of water.
- Bake in 2 greased-and-floured 9-inch layer pans. Carefully remove cake from pans and cool completely on racks.
- ****
- For Frosting:
- Stir powdered sugar into sour cream. Fold in whipped topping and 1/2 cup of the coconut.
- Fill and frost cake.
- Garnish - cover top and sides with remaining tinted coconut **See below.
- ****
- Tinted Coconut Garnish:
- Pour remaining coconut into a jar and add 2 tsps. of strawberry colada mixer and shake well until coconut is evenly pink.
- Garnish top and sides of cake.
- ****
- Wrap tightly in plastic wrap or store in air-tight cake container. Refrigerate.
- **NOTE: May be kept up to 3 days in refrigerator.
The Rating
Reviewed by 8 people-
Oh Yum, I'm speechless again, what a great recipe, thanks so much for sharing. You have my 5 and flagged it as beautiful also.
henrie
in Savannah loved it
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As usual...A different and new dessert treat.You are really good Vickie.
ahmed1
in Cairo loved it
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Another great recipe!! Has my 5!!
vickycummins
in Munster loved it
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