Why Sweetened Condensed Milk Fudge Is The Best

Fudge recipes come in many forms: some call for marshmallow fluff, some call for melted sugar–there are so many versions, it can be hard to choose the right one. Although flavor preferences vary, there’s no denying that in terms of ease, sweetened condensed milk fudge is the best because:

Few Ingredients – The base recipe has just 2 ingredients: a can of sweetened condensed milk and a bag of semi-sweet chocolate chips.

Easy, Fast Recipe – Using a microwave turns this into a 5-minute recipe from start to finish. Cleanup is minimal, too.

Microwave or Stovetop – Although I think most people will want to make the fudge in the microwave, the recipe is so versatile that it can be made in a pot on the stovetop, too.

Can Add Mix-Ins – I made my fudge plain, but you can add mix-ins like nuts if you want.

As you can see, the speed, ease, and simplicity of this sweetened condensed milk fudge recipe is what makes it amazing. If you need a quick chocolate treat, this is the best.

Sweetened Condensed Milk Fudge Recipe Ingredients

As previously stated, this recipe has very few ingredients. All you really need are:

Sweetened Condensed Milk – One 14 oz can. Be sure to NOT buy evaporated milk on accident.

Semi-Sweet Chocolate Chips – One 12 oz bag of semi-sweet chocolate chips. (If the chocolate chip bags in your area are now 10 oz due to inflation, I’ll address that later in the article).

But if you want, you can also add in:

Salt – About 1/4 teaspoon would help bring out the flavor.

Vanilla extract – Although recipes vary, I would recommend 1 teaspoon of vanilla.

Although the salt and vanilla extract would be nice additions, they aren’t necessary: you can make amazing homemade fudge with literally just 2 ingredients.

Possible Mix-Ins

This simple fudge recipe is great as is, but if you want to extra more extra and flavor, try adding:

Nuts – Pecans or walnuts would be my first choice, but peanuts would be delicious, too. Try roasting the nuts first to really bring out the flavor.

Marshmallows – These would add a nice, soft texture. To keep them from melting completely, I would layer them in with the melted chocolate when pouring the fudge into the casserole dish to harden.

Crushed Candy Canes / Peppermint Candies – These fudge mix-ins will really get you into the Christmas spirit.

M&M’s – Colorful candy-coated chocolate pieces would make this fudge very eye-catching. You could even use red, green, and white M&M’s around the holidays and yellow, pink, and purple for Easter or Mother’s Day.

Shredded Coconut – Chocolate and coconut go together a lot better than most people realize.

Honestly, the mix-in possibilities are endless!

Why It’s Important To Use a High-Quality Chocolate

My Recipe Mishap on YouTube

If you watch my YouTube video (link at bottom of page), you will see that the first time I made the recipe, the chocolate chips didn’t melt completely after 2 minutes in the microwave. In all honesty, I panicked a bit, and I added heavy whipping cream in the hopes that maybe that would “thin it out.”

That didn’t work, so I used my spatula to push the unmelted chocolate pieces against the side of the bowl to try to break them up–and this actually worked! I poured the fudge into the mold and let it harden, and when I tried it, even though it was good, it wasn’t what I was expecting–I think the cream took away from the chocolate flavor.

Be Careful – Some Chocolate Is Not Made For Melting

The comments section of that YouTube video show that my subscribers had different ideas as to what could have gone wrong. I’m not quite sure, but it may have been that I used an inferior quality chocolate…or at least, a chocolate that was not intended for melting.

Some chocolate chips do not melt very easily (especially lower-priced ones with less cocoa butter, or even chemicals that deter melting). Instead, they’re intended to be used in recipes where they will stay whole, as in chocolate chip cookies or chocolate chip banana bread. If you want your fudge recipe to go smoothly, I recommend using a high-quality chocolate.

How To Make Fudge With Sweetened Condensed Milk In The Microwave

Learning how to make fudge with sweetened condensed milk in the microwave is easy! Let’s go over the steps:

Prep Ingredients and Supplies

Besides the ingredients for the sweetened condensed milk fudge, the supplies you will need are:

Microwave-safe bowl – I usually use Pirex.

Spatula – For stirring the chocolate and sweetened condensed milk as they melt together.

Spoon – For scraping the bowl.

Casserole dish or bread pan – I used a 8×8 casserole dish as a mold for the fudge, but you can use a loaf pan, too.

Plastic Wrap – Lining the mold with plastic wrap makes removal easy.

A small plate – You will need a place to put your dirty spatula as the fudge cooks in the microwave.

Keep Your Supplies Dry!

Whether you are melting chocolate in the microwave or on the stovetop, it’s important that all your utensils are as dry as possible. As explained by Yumna of FeelGoodFoodie.com in her article on how to melt chocolate, small drops of water can make melting chocolate seize, turning it grainy and lumpy.

Prep The Mold Before You Begin The Recipe

This sweetened condensed milk fudge recipe is fast and easy. This recipes moves quickly, so just like when making rice krispie treats, I highly recommend getting the mold ready by putting the plastic wrap into the casserole dish or bread pan before you start.

By making sure the mold is ready to go, you can pour the hot fudge into the dish while it’s still liquid. Once this fudge has a few minutes to cool down, it starts to harden up and gets a lot harder to work with.

Add Ingredients To A Microwave-Safe Bowl

Once you have your supplies and prepared the mold, pour the sweetened condensed milk and semi-sweet chocolate chips into the microwave-safe bowl and mix to combine. It adding salt, you can add that now, too.

However, I would not add the vanilla extract until you are done cooking the fudge in the microwave so that you don’t accidentally burn off the alcohol. I would also wait to add any mix-ins like nuts or marshmallows, too.

Microwave In 30-Second Increments

When the chocolate chips and condensed milk are thoroughly combined, place the bowl in the microwave–uncovered–and cook on HIGH for 30-increments for a total of 2 minutes, stirring after each 30-second increment.

Although it may be tempting, I recommend NOT cleaning the spatula while the chocolate is melting in the microwave–as stated earlier, you don’t want a bit of water to cause the chocolate to seize. Just place the spatula on a clean plate or on wax paper in between the microwave increments.

After a total of 2 minutes in the microwave, the semi-sweet chocolate chips and sweetened condensed milk should be melted together. Stir it one last time to make sure all the chocolate is fully melted. See, that was quick and easy!

Add Vanilla Extract

If you want to add vanilla–or any other extract–go ahead and add it now that the fudge is out of the microwave.

Add Mix-Ins

Now that everything is melted together, you can add your mix-ins. If you’re adding marshmallows and you’re concerned about them melting into the fudge, you could layer them into the fudge in the mold.

First, sprinkle a few marshmallows into the prepared mold, then pour in some of the fudge to make a thin layer over the marshmallows. Sprinkle in a few more marshmallows, then pour in more fudge, and repeat. By keeping the marshmallows out of the hot bowl, you decrease the chance that they’ll melt completely.

Pour The Fudge Into A Mold

With the 8×8 casserole dish already lined with plastic wrap, I simply poured it into the mold. I used a spoon to scrape out any chocolate left in the bowl and the spatula to help level out the fudge in the dish. After a quick shake to really even everything out, it was ready to go.

Let The Sweetened Condensed Milk Fudge Harden

First, I let the fudge cool down on the counter for about 30 minutes so as not to shock my refrigerator. Then, I placed the dish in the refrigerator–uncovered–and let it harden.

Serve

Serving this fudge is easy. Simply grab the plastic wrap and lift it out of the mold so you can cut it easily. If you make this sweetened condensed milk fudge for the holidays, be sure to serve with Christmas cookies!

How Long Does It Take Sweetened Condensed Milk Fudge To Set?

If I remember correctly, from the time I poured the fudge into the mold to the time I served it, I think it took about 4 hours to set completely. If you’re making this for Christmas Eve, I would recommend making it in the morning.

How Many Pieces of Fudge Does This Recipe Make?

Although it depends on how big you cut the pieces, I would count on this recipe making 32 good servings. With each portion being about 3 bites, most people will be satisfied.

Chocolate Chip Bags Are Now 10 oz – Can I Still Make This Fudge?

Yes, you can! A lot of my older recipes call for 12 oz bags of chocolate chips, but now I think 10 oz bags are becoming more common. If you don’t realize you have a smaller bag until you’re about to make the recipe, you have two options:

Accept 2 fewer ounces – Honestly, I don’t think the recipe will be ruined if you use 2 fewer ounces of chocolate chips.

Add 1 Tablespoon cocoa powder – When adding all the ingredients to the microwave-safe bowl before melting the chocolate, add 1 Tablespoon of unsweetened cocoa powder. This extra chocolate will help account for having fewer chocolate chips.

Can I Make Sweetened Condensed Milk Fudge With Milk Chocolate Chips?

Yes, you can! If you really like milk chocolate, or if that’s what you have on hand / is on sale, I definitely think you could make this fudge with milk chocolate chips. However, it may be too sweet for some people, so (personally) I would still recommend using semi-sweet or dark chocolate chips.

Can You Make Sweetened Condensed Milk On The Stovetop?

Yes! What’s great about this recipe is that you don’t need to do anything special to make sweetened condensed milk fudge on the stovetop (no double boiler). Simply pour the chocolate chips and condensed milk into a pot and cook on medium heat until the chocolate is melted, stirring constantly.

After you turn off the heat, add in your vanilla and other mix-ins (if using). As you can see, the stovetop and microwave versions of this recipe are extremely similar.

Does Sweetened Condensed Milk Fudge Need To Be Refrigerated?

No! Although putting your fudge in the refrigerator helps the hardening process, it should not be stored in the refrigerator for any longer than overnight.

According to a TrioFudge.com article, storing fudge in the refrigerator can dry it out faster and make it pick up other scents and flavors from other foods in the refrigerator. That is why it’s best to store your fudge at room temperature.

Wrap it in wax paper, parchment paper, or even aluminum foil, and store in a cool, dry place. It’s also best to avoid direct sunlight. Even though sweetened condensed milk fudge contains dairy, the sugar in the condensed milk and chocolate chip acts as a preservative, so the fudge is perfectly fine stored at room temperature for 1-2 weeks.

Can You Freeze Fudge?

Yes! Simply cut the fudge into single servings, wrap the portions in plastic wrap or wax paper, and freeze. The fudge should maintain its quality for 2-3 months, if not longer.

How Long Does Condensed Milk Fudge Last?

This sweetened condensed milk fudge is so good, it probably won’t last very long, haha. However, if there is some left over, it should last:

At Room Temperature – 1-2 weeks

In The Refrigerator – 3-4 weeks (but once again, storing fudge in the refrigerator is not ideal)

In The Freezer – 2-3 months, if not longer

My Chocolate Chips Aren’t Melting – Help!

If you find that your chocolate chips aren’t melting, possible reasons why include:

Your microwave isn’t hot enough – Maybe your microwave as a different wattage, or you are using the MEDIUM setting instead of HIGH. If your chips still aren’t melted after 2 minutes, continue heating the condensed milk and chocolate chips in 30-second increments until they are melted together.

Your chocolate isn’t made for melting – As previously stated, some chocolate (especially lower-priced versions) have ingredients to make it heat-resistant so that it holds it shape when exposed to high heat. If your chocolate is being stubborn, do what I did in the video: brush the chips up against the side.

Why Is My Condensed Milk Fudge Grainy?

If your fudge is lumpy or grainy, the reason why could be that:

Water droplets entered the bowl – Be sure that all your supplies are clean before making the fudge.

Too much stirring while cooling – Stirring while fudge is in the cooling phase increases the likelihood that seed crystals will form early in the hardening process. That’s why letting fudge cool without stirring is important. So, once your chocolate chips and condensed milk are combined, don’t stir too much.

A Chef’s Review

My sweetened condensed milk fudge recipe made in the microwave was a huge success! It was fast, easy, and tasted delicious. Although I did have a slight mishap the first time I made the recipe, I learned the important of using a high-quality chocolate. But if I hadn’t panicked and added cream–and just brushed the unmelted chips against the side of the bowl–the first patch would probably have been OK.

If you’re looking for an easy fudge recipe for Christmas–or any time–this is it. Honestly, it doesn’t get any easier unless someone does it for you. However, even though it was very good, I still prefer marshmallow fluff fudge–but that’s just my opinion.

That being said, this recipe is definitely a winner–so I hope you give it a try!

Possible Changes To The Recipe

Although this recipe turned out great, some possible changes I’d like to make are:

Vanilla extract – I’m curious how this would change things

Add mix-ins – Nuts or marshmallows would be great.

Other Fudge Recipes

If you like this recipe, here are some other easy fudge recipe to check out:

Peanut Butter Fudge with Sweetened Condensed Milk – You only need 3 ingredients to make this.

White Chocolate Fudge with Sweetened Condensed Milk – This super simple recipe is perfect for holidays like Christmas.

Other Christmas Recipes

Be sure to check out my other holiday recipes such as:

Eggnog Cake with Box Mix – Cream cheese frosting, cinnamon, nutmeg make this cake amazing.

Sweetened Condensed Milk Fudge Recipe

YouTube Video:

Be sure to watch my YouTube video tutorial:

The post Sweetened Condensed Milk Fudge Recipe appeared first on ParnellTheChef.

Eggnog Cake: The Perfect Christmas Cake

Traditional Eggnog Cake

Since the rich, heavy flavors or eggnog lend themselves to a thick cake, most old-fashioned recipes call for making either a bundt cake or pound cake. These cakes are often finished with an eggnog glaze or a dusting of powdered sugar: the cakes are so sweet on their own that a thick frosting would be too much.

Outside of the United States, Eierlikoerkuchen is a traditional German cake flavored with egg yolks and brandy. Karen from GermanGirlInAmerica.com describes the flavor as eggnog but without nutmeg, so it’s definitely similar. As you can see, people all over love to make eggnog-flavored cakes!

My Eggnog Cake With Box Mix Recipe

Although I am sure those recipes are delicious, I wanted something different. I absolutely love southern-style layer cakes such as coconut cake with box mix, so I wanted to see if I could come up with a recipe of my own.

Also, even though many of the classic eggnog cakes do not have a lot of frosting, I love layer caked with plenty of frosting. I knew that the cake would be thick, rich, and sweet, so I decided on cream cheese frosting because I thought the tanginess would help balance out the sweetness.

In addition to being delicious, I also wanted a recipe that would be quick and easy. Using a box of cake mix makes any recipe a lot easier, so used a box of white cake mix as a starting point from which I developed my recipe–and honestly, I think it turned out very well.

Eggnog Cake With Box Mix Ingredients

Like I said, my eggnog cake with box mix recipe is easy to make. Let’s go over the ingredients:

Eggnog Cake

White Cake Mix – A box of either white or yellow cake mix is fine.

French Vanilla Instant Pudding – Although you could use plain vanilla, I thought the egginess of French vanilla would help recreate the filling of classic eggnog.

Eggnog – A cup of a good, storebought eggnog is totally fine.

Sour Cream – Although you won’t find sour cream in hardly any eggnog recipes, it works in this cake because it not only helps to make the cake fluffy but also balances out the sweetness.

Melted Butter – Traditional eggnog has cream, so it makes sense to use the fat from cream in this recipe.

Eggs – Eggnog is basically a sweet egg custard, so I made sure to add 4 eggs instead of my usual 3.

Rum Extract – The combination of rum and vanilla is what gives eggnog its unique flavor.

Cinnamon – Along with nutmeg, cinnamon is a must in eggnog.

Nutmeg – Many would argue that nutmeg is one of the distinguishing flavors in eggnog, so even if you aren’t a fan, I would add at least some.

Vinegar – Similar to sour cream, the vinegar helps to create an acidic environment for the leavening agent, as well as tones down the sweetness.

Cream Cheese Frosting

As usual, I used my cream cheese frosting without butter recipe. It has a lot fewer calories than the traditional recipe, so it’s great for balancing out a rich cake. To make the frosting, you will need:

Cream Cheese – 1 8 oz block

Vanilla Extract – 1/2 teaspoon

Powdered Sugar – 1 pound (454g)

Salt – 1/8 teaspoon

As you can see, my eggnog cake recipe incorporates all the right ingredients to recreate the flavor of a glass of Christmas eggnog in cake form. Although I liked how my cake turned out, later on in the article I will suggest ways in which the recipe could be tweaked (mainly, adding more spices / extract).

Can I Make This Cake When Fresh Eggnog Isn’t At The Grocery Store?

Eggnog is usually only available in stores around Christmas, so you’re probably wondering if you can make this recipe without actual eggnog. I know it sounds weird, but I think you actually could!

If you don’t have homemade or storebought eggnog but still want to make this recipe, as a substitute I would mix together:

7 Tablespoons whole milk

7 Tablespoons heavy whipping cream

2 large eggs (with the yolk)

2 Tablespoons white sugar

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon vanilla extract

1/4 teaspoon rum extract (Although you can add extra vanilla extract, I HIGHLY recommend adding a bit of rum extract)

Basically, you’re mixing together all the usual ingredients in fresh eggnog without having to worry about making a drinkable custard. Since the cake will be baked anyway, it doesn’t matter if the ingredients are fully combined.

7 Tablespoons? Why Not 1/2 Cup?

8 Tablespoons is equal to 1/2 cup, just 1 more Tablespoon than the amount of milk and cream called for in this eggnog substitute. Although you could just “round up” and use 1/2 cup of each, I’m afraid that, together with the eggs, it would be too much moisture in the batter.

Leave Out The Sugar?

Actually, if you make your own substitution for fresh eggnog, you might want to think about using less sugar, maybe 2 Tablespoons, and adding a bit more milk and cream. The cake mix and instant pudding have sugar, so leaving out the added sugar would make the cake less sweet.

How to Make Eggnog Cake with Box Mix

Learning how to make my eggnog cake with box mix recipe is easy. All you have to do is follow a few, simple steps:

Mix the Ingredients With the Cake Mix

Some cake recipes require you to add the ingredients in a certain order–but not this one. Since this eggnog cake starts with a box of white cake mix, all you have to do is add the ingredients in a bowl and then combine.

The only thing to keep in mind is to try to bring the ingredients as close to room temperature as possible. So, I recommend taking the eggs, eggnog, and sour cream out of the refrigerator about an hour before you make the cake.

I would also suggest letting the melted butter cool down slightly before adding it to the batter. You don’t want to accidentally make scrambled eggs in cake batter!

Bake

After mixing all the ingredients together, pour the batter into prepared 8-inch cake pans and bake at 325 F for 45 minutes. Although you want the cake pans to cool down enough to handle, it’s a lot easier to get cake out of the pan when the pans are still warm.

Make the Frosting

While letting the cake layers cool down completely, it’s time to make the frosting. As I started earlier, I used no butter cream cheese frosting so that the tanginess could help balance out the sweetness of the cake, but I’m sure many types of frosting would work, too.

Assemble the Cake

With the cake layers cooled completely and the homemade frosting ready, it’s time to assemble the cake. After putting frosting on the bottom layer, I added a sprinkling of cinnamon and nutmeg on top of the frosting before adding the top layer so that the cake would have more flavor.

After the cake was fully frosted, I sprinkled nutmeg and cinnamon on the top. Not only did the extra spice add flavor, but it also helped create the image of a class of eggnog with nutmeg and cinnamon sprinkled on the foamy top.

Chill

Once the cake is frosted, cover and chill for at least 2-3 hours, preferably 4–if not overnight–before serving. Although it’s temping to dig in right away, letting it chill will let the flavors mature. Besides, eating a chilled sliced of eggnog cake is more reminiscent of drinking a glass of cold eggnog.

Serve

When the cake is ready, it’s time to serve. Honestly, I can’t think of a better dessert on Christmas Eve or Christmas Day.

What To Serve With Eggnog Cake With Box Mix?

This eggnog cake with box mix is absolutely delicious on its own, you could serve it with:

A glass of eggnog – It just makes sense, lol.

A scoop of vanilla (especially French Vanilla)–or even eggnog–ice cream – Cake and ice cream is a classic.

A cup of strong black coffee – To balance out the sweetness.

However you choose to serve this southern-style eggnog layer cake, I’m sure you’ll love it!

Can I Add Real Rum to Flavor the Cake?

Yes, you can! In fact, I think that adding real rum instead of just extract is a great idea. I would suggest adding 2 Tablespoons of rum.

Can You Bake Eggnog Cake Ahead Of Time?

Yes, you can! Because of the amount of liquid in this cake, it should stay moist for multiple days, especially if frosted with a thick layer of icing and covered with plastic or placed in a cake carrier. If you want to make this cake for Christmas Eve or Christmas Day, you can make it up to 3 days in advance.

Honestly, I think the cake will taste better if the flavors have time to mingle. So, I suggest making the cake the day before you plan to serve.

Can You Freeze The Cake?

Yes, you can! After baking and cooling the cake layers, wrap them in plastic wrap and freeze for up to 2-3 months. When you’re ready to assemble the cake, simple thaw in the refrigerator and then assemble normally.

Unfortunately, I wouldn’t recommend freezing a frosted cake, or even individual pieces with frosting. I think that once the frosting thaws, the texture would change and become very unpleasant.

Can You Make Eggnog Cake Without Fresh Eggnog?

Yes, you can! As explained above, you can add ingredients that would normally be found in eggnog as a substitute if you don’t have fresh eggnog on hand. In fact, this recipe is so versatile, you could make this cake during the summer, not just for Christmas!

A Chef’s Review

My eggnog cake recipe I developed is exactly what I had in mind. It captures the look and feel of a southern layer cake while also representing the flavors and appearance of a glass of eggnog. The cake itself was moist and fluffy, and the cool, creamy cream cheese frosting was the perfect addition.

Even though this cake tasted great, I honestly expected the eggnog flavor to be a bit stronger. That’s why I would recommend that people who really like eggnog add a bit more rum extract and spices. Other than that, this Christmas recipe is definitely a great one to make during the holiday season.

Possible Changes to the Recipe

Although I really liked this cake, a few changes could be made to give it even more eggnog flavor:

Changes to the Current Recipe

More spices – I would add 1 teaspoon each of cinnamon and nutmeg to the cake itself, then sprinkle 1/4 teaspoon each on top of both the bottom and top layers after putting on the frosting.

More rum extract – I would increase the rum extract to 2 teaspoons to make the flavor stronger.

Things to Try in the Future

Add real rum – Since rum extract is such an important ingredient in this cake, I am curious what real rum would do to the flavor profile.

Add other spices – Some eggnog recipes have other spices like cloves. I’ve made homemade eggnog with only cinnamon and nutmeg, and it tasted just like the storebought eggnog I grew up drinking as a kid. So, I don’t think all eggnog recipes have cloves. However, now I’m curious how cloves would be in this cake…

Other Christmas Dessert Recipes

Sweetened Condensed Milk Fudge Recipe

Eggnog Cake with Box Mix Recipe

YouTube Video:

Be sure to watch my YouTube video tutorial:

The post Eggnog Cake with Box Mix appeared first on ParnellTheChef.

My coconut cake with cake mix recipe is easy and delicious. With sour cream, pudding mix, and cream cheese frosting, my cake is an easy version of the old fashioned southern cake. This simple recipe also improves upon the coconut flavor by including a good amount of shredded coconut and coconut extract. Although the idea of taking 3 days to make a coconut cake discourages home cooks from making this traditional Christmas cake, my simple recipe allows even beginner cooks to make an eye-catching dessert for the holidays–or any day! If you are looking for a simple version of this Southern Christmas classic, keep reading!

Coconut Cake: A Southern Christmas Tradition

Coconut cake is a traditional southern Christmas dessert, its snow-white color making it perfect for the season. Google trends data also shows that it is popular for Thanksgiving and Easter, too. In addition to the classic version, there’s also a pineapple coconut cake with pineapple filling that’s delicious, too.

Despites its popularity, it can be a bit difficult to make. In a YouTube video, chef Paula Deen says that recipes range from easy to hard, and that the cake she is going to make “is a lot of trouble.” Her version is very traditional, so I will use it as a guide to explain why the recipe can be so intimidating for home cooks.

Sour Cream Filling and 7 Minute Frosting

As Paula Deen shows, old fashioned coconut cake starts with white cake layers. I was surprised to see that the cake layers themselves did not have any shredded coconut in them. I researched coconut cake online a bit, and I realized that most traditional recipes do not call for adding coconut to the cake layers themselves. In fact, most do not even call for coconut extract–just vanilla.

Instead, the coconut flavor comes from a sour cream and coconut filling spread between the cake layers. What is shocking is that after putting the filling between the cake layers, most recipes then call for putting the unfrosted cake in the refrigerator for 3 days. Although Paula Deen does not do that in her video, she highly recommends putting the cake in the refrigerator for “three days and three nights” so that the layers can absorb the coconut flavor.

If the idea of taking three days to make coconut cake does not discourage you enough, the finicky frosting might. Traditionally, southern coconut cake is covered in a cooked 7-minute frosting. Sugar, egg whites, and other ingredients are beaten in a bowl placed over boiling water, then the frosting is put on the cake. Even though it comes together quickly, Paula Deen recommends not even attempting to make it on a rainy day because humidity negatively affects the recipe.

Simple Cake Mix Recipe

I have no doubt that old fashioned coconut cake is absolutely delicious. However, most people do not have the time–or the patience–to let a cake sit in the refrigerator for 3 days. Even fewer people want to make frosting that might not turn out right if it is raining outside. Along with the fact that the cake layers themselves do not have much coconut flavor, home cooks might think twice about making coconut cake.

But do not worry: I developed a much easier recipe that is absolutely the best for home chefs.

How to Make Coconut Cake with Cake Mix

Instead of making the cake from scratch, I started with a box of white cake mix. Yellow cake mix would work as well, but the cake might not have the pure white appearance it is known for.

Like I said earlier, I was surprised to learn that most traditional recipes do not include coconut in the cake itself. That is why I decided to add shredded coconut, coconut extract, and coconut cream instant pudding to the cake batter.

I wanted to maintain the snow-white color that is characteristic of the cake, so instead of adding whole eggs, I only used egg whites in this recipe. Remembering to only use egg whites may be difficult, so if you accidentally use whole eggs, do not worry–your cake is not ruined. It just might not be pure white.

Although you could definitely follow tradition and spread a sour cream and coconut filling between the layers, I decided to skip the filling. I wanted this cake to be quick and easy, and keeping the cake in the refrigerator for 3 days would definitely not be “easy.” However, I think the tanginess of the sour cream would help to balance out the sweetness of the cake, so I will have to try the filling in the future when I have more time.

In addition to leaving out the sour cream filling, I also made this recipe easier by replacing the cooked 7-minute frosting with cream cheese frosting. I chose cream cheese frosting because it has a bit of tang that would help to balance out the sweetness of the cake. As always, I used my no butter cream cheese frosting recipe. Leaving out the butter would give the coconut less “competition,” allowing the flavor to come through stronger.

I then finished off the cake my adding shredded coconut to the middle, top, and sides of the cake. It took a few minutes to put the coconut around the sides, but it was well worth the bit of effort.

What Type of Coconut to Use?

I used shredded coconut since it is the most widely available type of coconut for baking in the United States. In spite of its convenience, its main drawback is that most shredded coconut is sweetened. The cake mix has sugar, as does the box of pudding that I add to the cake. Together with the sweet cream cheese frosting, I had to be careful to not make the cake too sweet.

In order to tone down the sweetness, I added white vinegar and sour cream to the batter. In addition to helping to make the cake light and fluffy, these acidic ingredients help to make the cake less sweet.

I admit that this cake was on the sweet side, but I still think I did a good job of toning down the sweetness.

Should You Toast the Coconut?

Toasting coconut really brings out the flavor. I thought about toasting the shredded coconut, but then I remembered that the classic version of this cake is pure white in color. Toasting the coconut would change one of the defining characteristics of the cake, so even though I knew the coconut flavor may not be as intense, I decided to not toast the coconut.

Besides, toasting the coconut is extra work. I wanted my cake mix version to be easy, so I was OK with a potentially less flavorful cake.

Pudding in the Mix

Many online cake recipes suggest adding a box of instant pudding to cake mix, and this coconut cake is no exception. Pudding in the makes the cake more flavorful and more moist, so it is definitely a good idea.

I added instant coconut cream pudding, but if you can’t find that, vanilla pudding would be perfectly fine. Although I used instant pudding, I have accidentally used cook and serve pudding in past cakes, and I could not tell a difference. So, if you cannot find instant pudding, a small box of cook and serve pudding mix will work, too.

Does Coconut Cake Have Coconut Milk?

Contrary to what you would expect, most old fashioned recipes for southern coconut cake do not have coconut milk. Instead, buttermilk is used to make the cake light and fluffy. I think it makes sense to use it, so I will definitely experiment with it in the future.

Coconut Cake with Sour Cream

Coconut cake with sour cream is a common combination for a reason. Like buttermilk, sour cream helps to create an acidic environment inside the cake batter to help the leavening agent. Although I usually use buttermilk in my southern style cakes, I decided to use sour cream this time. You might feel a bit hesitant to use a sour ingredient in a cake recipe, but do not worry: you won’t be able to taste it at all.

Coconut Cake with Cream Cheese Frosting

Putting cream cheese frosting on coconut cake is a good way to make the recipe simple. Although I am sure the classic cooked icing is delicious, a lot of home cooks are intimidated by beating raw egg whites over boiling water. The fact that humidity, a factor nobody can control, affects the frosting makes the recipe even less appealing.

So, I decided to replace the cooked icing with cream cheese frosting. Many people already know how to make it–and if worst comes to worst, you can buy a can of frosting at the grocery store. Cream cheese frosting is also a good choice because it has a bit of tang that will help to tone down the cake’s sweetness. Many southern cakes have cream cheese frosting, so it just makes sense to put it on a coconut cake, too.

Recipe Review

Appearance: 10 / 10

In my opinion, this cake was absolutely beautiful. I think I did a great job of recreating the pure, snow white appearance of old fashioned coconut cake. Using egg whites instead of whole eggs was a good idea. I also did a good job of putting the shredded coconut on the outside of the cake. This cake is very eye-catching, so it would definitely be a conversation starter on any Christmas table.

Taste: 9 /10

The flavor of this cake was awesome. Even though I did not toast the coconut like I did for my Italian cream cake recipe, this cake still had a lot of coconut flavor. I guess that the combination of shredded coconut, coconut extract, and coconut pudding mix was enough.

The only caveat to this recipe is that the cake is a bit on the sweet side. I think the sweetened shredded coconut is what put this a bit over the top. I was happy I used cream cheese frosting since the tang in the icing helped to balance out the sweetness. Most people expect desserts to be sweet, so I don’t think anyone would complain about this cake.

Texture: 10/ 10

I also really enjoyed this cake’s texture. The vinegar and sour cream made the cake layers light and fluffy, almost like eating a cloud. The shredded coconut I added to the cake layers softened enough to almost “float away” in the cake. The coconut I used around the outside of the cake added a nice contrast to the creamy frosting, too.

This cake both tasted and felt pleasant on the palate.

Ease: 9 / 10

Making this coconut cake with cake mix recipe was easy. All I had to do was pour a few ingredients into a bowl, mix them together, and then bake the layers. I did not spread sour cream filling between the layers, so my cake was ready to eat in hours, not 3 days. I used cream cheese frosting instead of a 7 minute frosting, I did not have to worry about the humidity. As you can see, my recipe is a lot easier than the traditional version.

The hardest part of this cake was adding the shredded coconut to the outside, especially the sides. However, if you take your time and are not obsessed with perfection, it isn’t too hard.

Possible Changes to the Recipe:

I was really happy with the way my coconut cake with cake mix and sour cream recipe turned out. I think I did a good job of simplifying an old fashioned recipe and making it doable for beginner home cooks. The finished product was beautiful to look at and delicious to eat. In spite of my success, I would still like to try a few things in the future:

• Add coconut milk to the batter
• Spread a sour cream and coconut filling between the two layers
  • Let the cake absorb the filling for 3 days
• Frost the cake with a 7 minute cooked frosting

Changes aside, this coconut cake was the best. If you want coconut cake but don’t want to wait 3 days, make this recipe. It would be the perfect homemade Christmas cake, or for any day, so be sure to give it a try!

Coconut Cake with Cake Mix and Sour Cream Recipe

YouTube Video

Be sure to watch my YouTube video tutorial:

Links

Ms. Paula Deen’s Recipe:

https://www.youtube.com/watch?v=1dLujrs1FIw&ab_channel=PaulaDeen

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