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.

Pineapple and Coconut: Two Southern Ingredients

From tropical smoothies to piña coladas, pineapple and coconut are found in many recipes. Although neither pineapple nor coconut grows well in the southern United States (except South Florida), both can be found in many southern recipes. Let’s examine how these ingredients became so common in southern cooking.

Pineapple

Pineapple, especially canned pineapple, was incorporated into southern cooking because of the proximity of pineapple plantations in Central America to southern ports. Canned pineapple was unloaded from ships in the South, so it was very plentiful. Chefs fell in love with this easy-to-use and flavorful ingredient, so it found its way into many traditional recipes, such as pineapple upside down cake, among others.

Coconut

Once again, geography played a part in the history of coconut cake in the South. Coconut cakes were baked in New Orleans and Charleston as far back as the early 1800’s, but it wasn’t until commercially shredded and dried coconut became available in the late 1800’s that coconut cakes and coconut as an ingredient became widespread.

Nowadays, shredded coconut is found in not only coconut cake itself, but also an extra ingredient in many cakes like carrot cake, Italian cream cake, and Hummingbird cake. In fact, it would be hard for many southerners to imagine Christmas without a snow-white coconut layer cake on their holiday table.

Pineapple and Coconut in a Cake

If pineapple and coconut are delicious on their own, they should be even better together. The tangy, juicy pineapple complements the fatty, dry coconut, and since they’re both sweet, they together in perfect harmony.

This pineapple coconut cake recipe with cake mix and cream cheese frosting recipe is my attempt to improve an old fashioned dessert. By adding a filling made from fresh or frozen pineapple–not canned–this cake is better than ever.

Pineapple Coconut Cake Ingredients

As you can see, this recipe calls for just a few, easy-to-find ingredients. Let’s break down what you’ll need for the cake itself and then the filling:

White Cake Mix – Plain white cake mix is a good neutral canvas, but yellow will work, too.

Crushed Pineapple – As previously stated, it’s in many southern cakes. It’s a quick and easy way to add flavor to the cake layers without cutting up a fresh pineapple.

Orange Jell-O – It sounds odd, but orange and pineapple go together very well.

Shredded Coconut – This is the easiest way to add actual coconut to the cake.

Toasted Coconut – I decorated the sides of the cake with another 1/2 cup shredded coconut. I toasted it, but that’s not necessary.

Sour Cream – It not only adds fat and moisture, but also creates an acidic environment to help make the cake light and fluffy.

Coconut Extract – Another good way to add coconut flavor without having to crack open actual coconuts.

Canola Oil – You can use vegetable oil, but I think canola oil has a more neutral flavor.

Eggs – If you want to make this vegan, I’m sure you could replace the eggs with applesauce.

Fresh Pineapple – I used 2/3 cup fresh pineapple to decorate the top of the cake.

Pineapple Filling Ingredients

Honestly, I think what really makes this cake delicious is the pineapple filling. I made it a bit differently than most other southern cooks, but I think my way is better. Surprisingly, there are just a few ingredients:

Fresh or Frozen Pineapple – Canned is nowhere near as flavorful as fresh or frozen fruit.

White Sugar – Although brown sugar is usually used with pineapple, I wanted my filling to be bright yellow, not muddy brown.

Cornstarch – My go-to thickener. Remember to make a slurry when adding to hot liquids.

Why Use Fresh or Frozen Pineapple And Not Canned?

While researching the filling for this cake, I realized that all the other recipes online called for canned pineapple. As demonstrated in my pineapple upside down cake with cake mix recipe, fresh pineapple is a lot more flavorful than canned; honestly, it’s almost like a different fruit.

Using canned pineapple in the layers is fine, but for the filling, I knew that using fresh or frozen pineapple would put this cake over the top. Even though it’s a bit more work, it’s 100% totally worth it.

Once you have all your ingredients, it’s time to make the cake!

Cream Cheese Frosting Ingredients

As usual, I used my easy cream cheese frosting without butter recipe to frost this cake. Since there is no butter, so it’s a lot lower in calories, and the tangy flavor of the cream cheese comes through a lot stronger, too. For the frosting, you’ll need:

Cream Cheese – Softened, room temperature.

Powdered Sugar – A full pound, 454 grams.

Vanilla Extract – Just 1/2 teaspoon.

Salt – A pinch of salt contrasts sweetness and brings out flavors, so don’t be afraid to add it.

Even though I didn’t put any frosting in the middle of the cake, I didn’t adjust the recipe: I just put a bit more frosting on the outside and on top. I guess you could cut the recipe in half, but honestly, more cream cheese frosting never hurt anyone, haha!

How to Make Pineapple Coconut Cake Recipe with Cake Mix

Although my pineapple coconut cake recipe is easy, there are a few things to keep in mind. If you follow my recommendations, you cake will turn out great.

Making the Cake Layers

Making the pineapple coconut cake itself is easy: just mix all the ingredients in a bowl. I used a hand held electric mixer, but you can mix the cake by hand, too. Even if the directions on the box of cake mix say to mix for 2 minutes, just mix until everything is thoroughly combined: you don’t want to overmix the batter.

Once the batter is ready, pour it into prepared 8-inch cake pans and bake at 325F. While the cake layers are baking, get the ingredients you’ll need for the pineapple filling.

Making the Pineapple Filling

As I said earlier, the pineapple filling is what really makes this cake special. Even though it would be more work, I knew I wanted to use fresh pineapple. Since I only found filling recipes with canned fruit, I used the pineapple sauce for ham recipe I invented as a starting point.

Once I pulled the cake pans out of the oven, I started on the filling. It only took about 20 minutes of cooking, so it was pretty quick and easy: just remember to make a cornstarch slurry at the end.

Honestly, the pineapple filling is was amazing. With fresh pineapple, the filling was incredibly flavorful–at the time, I thought it was perfect. In light of inventing my pineapple pie recipe, I’m now curious how adding a bit of lemon juice and zest would affect the filling: that might bring out the flavor even more.

Cream Cheese Frosting

Although warm pineapple filling would probably soak into the cake a bit and make it very moist and flavorful, I was afraid it would be runny and come out the sides. So, while I waited for the filling to cool off, I made the cream cheese frosting.

Since the cream cheese needs to be room temperature, I recommend letting it sit on top of the oven while the oven preheats and the cake bakes. Also, remember to add the powdered sugar a little at a time so that you don’t get covered in a powdered sugar cloud.

Assembling the Cake

After taking the cake layers out of their pans, making the frosting, and whipping the frosting, it was time to assemble the cake. Honestly, this part isn’t too complicated, especially since you don’t have to worry about accidentally putting too much frosting in the middle.

The only thing to keep in mind is to not bring the pineapple filling all the way to the edge of the top of the bottom layer. If you bring the filling all the way to the edge, some is sure to get squeezed out of the cake when you put on the top layer. Other than that, assembling this pineapple coconut cake is easy.

Toasting the Coconut to Decorate the Cake

Most old fashioned pineapple coconut cakes are decorated with shredded coconut around the side and on the top. Personally, I think they look almost identical to plain coconut cakes, so I wanted to distinguish my pineapple version: that’s why I decided to put toasted coconut around the sides.

Learning how to toast coconut is easy. I baked 1/2 cup shredded coconut at 350F for 8 minutes, stirring every 2 to 3 minutes. Although toasting the coconut isn’t necessary, I highly recommend it since it really brings out the coconut flavor.

When putting small nuts, chocolate shavings, or shredded coconut on the outside of a cake, most people hold the cake with one hand as they put on the extras with the other. I didn’t want to accidentally drop the cake, so I let the cake sit on the counter. I’d rather be safe than sorry.

Decorating the Cake with Pineapple Chunks

I wanted an extra splash of color, so I decided to add actual pineapple to the top of the cake. I baked 2/3 cup of fresh pineapple chunks at 350F for 30 minutes, flipping halfway through. I then put these pineapple chunks on top of the cake. The yellow pineapple stood really stood out against the white cream cheese frosting, so I really liked how it turned out.

Chilling the Cake

Once fully assembled, I chilled the cake in the refrigerator. Even though it might be tempting to cut into the cake right away, letting it chill for at least 4 hours, if not overnight, will give the flavors time to marry and the frosting to harden a bit.

Pineapple Coconut Cake FAQ’s

Can You Make This Cake Ahead of Time?

Like I just said, I think this cake is better after it’s chilled in the refrigerator a bit. Ideally, you would make this cake the night before you plan on serving it. Once made, this cake should be good for at least 3 days, if not longer. However, after more than a week, I think the quality would start to deteriorate.

Can You Freeze This Cake?

You can definitely freeze this cake! However, I don’t think it would freeze well with the cream cheese frosting. If you’re trying to plan ahead for the holidays like Thanksgiving or even Easter, I suggest baking the cake layers and then freezing them without the frosting. Just thaw and then frost before serving.

Can You Thurn This into a Sheet Cake?

Yes, I think this would work well as a sheet cake! The only issue would be the pineapple filling. You might try poking holes in the cake and treating it like a poke cake–that might be good! Or, you could even leave out the cream cheese frosting.

A Chef’s Review

This pineapple coconut cake recipe was a big success. As I just said in the section above, this cake had the perfect balance off pineapple and coconut flavors. Although the cake and cream cheese frosting are good, making the pineapple filling with fresh pineapple is what really put this cake over the top.

Because of this cake, I’m going to have to experiment with more fruit filling in cakes. They add so much flavor and moisture, it’s incredible. As a chef, it’s interesting how one recipe can lead to another.

In short, if you like both coconut and pineapple, then you’ll love this cake. Although there are multiple steps, the dessert is definitely worth it.

Possible Changes to My Pineapple Coconut Cake Recipe

Although this cake was amazing, there are a few things I might want to tweak:

Adding lemon to the pineapple filling – Lemon brings out flavors in a lot of things, and as I found in my pineapple pie and cobbler recipes, pineapple is no different.

Using fresh pineapple in the cake layers – That might make the cake layers even more flavorful.

Pineapple Coconut Cake Recipe with Cake Mix

YouTube Video:

Be sure to watch my YouTube video tutorial:

The post Pineapple Coconut Cake Recipe with Cake 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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Learning how to make caramel frosting is easy. This classic southern recipe without powdered sugar uses evaporated milk as the basis for this caramel. If you are tired of cream cheese or buttercream icing, be sure to keep reading!

How to Make Caramel Frosting with Evaporated Milk

Although there are many versions of this southern classic, making caramel frosting with evaporated milk is one of the most traditional. When I saw that Chriscook4u on YouTube had a recipe for caramel frosting with evaporated milk, I knew that I had to give it a try. Evaporated milk is common in a lot of southern recipes because normal milk, often referred to as “sweet milk” in old fashioned recipes, did not have a long shelf life in the hot, humid climate of the Southeastern United States before refrigeration. Since evaporated milk was so well-suited to the South, a lot of classic southern recipes such as no roux mac and cheese casserole use it instead of regular milk. In addition to its long shelf life, evaporated milk is also a good choice because its lower water content makes the frosting thicker and richer. As you can see, canned milk is a great base for the frosting.

The other two main ingredients are butter and sugar. Butter added richness and body, the saturated fat, which is solid at room temperature, helps to ensure that the frosting will harden as it cools. The sugar adds not only sweetness but also contributes to the body, too: as the melted sugar cools down and hardens, it reinforces the icing. Although there are recipes for caramel icing with sweetened condensed milk, I like using granulated sugar and evaporated milk so that I can cook the sugar with the butter for a few minutes first before adding the evaporated milk. This way, I can slightly caramelize the sugar, the brown bits adding a ton of flavor. With a bit of salt and vanilla acting as the finishing touches, the icing is complete.

Homemade Caramel Frosting

The first step in learning how to make caramel frosting homemade is melting the butter. Once the butter is melted, add the sugar and continue cooking over medium heat for five minutes, stirring constantly. Like I already mentioned, cooking the sugar with a mostly dry heat will allow the sugar to brown, adding a ton of flavor.

After five minutes have passed, add 1 cup of evaporated milk: remember to stand back from the stove because it will sizzle. Stir continuously for another 10 minutes over medium heat, stirring constantly. It is important to use a deep pot with a thick bottom since the frosting will bubble up during the cooking process: if the pot is too low, the frosting may boil over. When the icing is nearing completion, it will be a light brown caramel color. Although you may be tempted to continue cooking it in order to get a deeper, darker, richer color, it is important to consider that residual heat from the pot will continue to cook the frosting after you turn off the heat. So, if you keep the frosting over the heat until it is the color you “think” you want, it will likely overcook. If your frosting overcooks, it may become bitter from the burned sugar. Even if it does not become bitter, it will become rock hard when it cools–very unpleasant for the palate. Trust me: I know from experience.

After 10 minutes of cooking the evaporated milk, turn off the heat and continue stirring for a few minutes so that the bottom does not burn. Add the salt and vanilla extract, and then put off to the side for about 5 minutes. Once it has cooled down and hardened a bit, it is time to assemble the cake.

Although learning how to make caramel frosting is easy, you have to work quickly when assembling and frosting the cake. Unlike homemade cream cheese frosting, caramel frosting is a cooked frosting that goes from a liquid to a solid as it cools. The moment you turn off the heat, it is both too hot and too runny to put on a cake, so you have to wait a few minutes until the icing reaches the optimal temperature and viscosity. However, like I said, it hardens as it cools, so eventually it will become too stiff to spread: that is why waiting just long enough for the icing to be spreadable is key. In fact, I recommend removing the cake layers from the pans and setting up the platter before you even turn on the heat to melt the butter for the first step in making the frosting. That way, you are not scrambling, trying to get everything together to assemble the cake before the icing gets too hard.

After about five minutes off the heat, the homemade caramel frosting should be just right: cool enough to not roll off the cake like water but still warm enough to spread. Since the frosting can be a bit hard to control, I recommend putting pieces of wax paper on the cake platter so that once the cake is finished, you can pull them away, keeping the platter itself clean. I suggest that you start by pouring the caramel icing into the center of the bottom cake layer and then spreading it outwards towards the edges, being careful so that too much does not fall over the edge. You will notice that the frosting will get a lot thicker and a lot less viscous once it is out of the pot and on the cake for a minute or two. Then, place the second layer on top of the first, and repeat the process, letting some of the excess cascade off the top and down the side of the cake. When icing the top, it is OK if more rolls down the side of the cake since that is the best way to start covering the sides of the cake. It is a good idea to use a knife to smooth out the sides of the cake, but as the frosting cools, touching the frosting will cause it to look bumpy and imperfect once it hardens. Like I already said, it is important to work quickly when using homemade caramel icing.

Easy Caramel Frosting Recipe

YouTube Video

Be sure to watch my YouTube video tutorial:

Links

ChrisCook4u2’s Channel:

https://www.youtube.com/user/chriscook4u2

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