Pepperidge Farm Coconut Cake Recipe

Pepperidge Farm Coconut Cake Recipe

Delight in the tropical flavors of a homemade Pepperidge Farm Coconut Cake. This classic American dessert is infused with the rich taste of coconut and topped with a luscious coconut cream frosting. Perfect for special occasions or simply to satisfy your sweet tooth, this recipe is a true crowd-pleaser.

Ingredients

• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 cup canned coconut milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 1 1/2 cups sweetened shredded coconut
• 1/2 cup unsalted butter, softened
• 4 cups confectioners’ sugar
• 1/4 cup canned coconut milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon coconut extract
• Additional shredded coconut, for garnish

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and coconut extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the canned coconut milk. Begin and end with the flour mixture.
6. Fold in the sweetened shredded coconut. Mix until just combined.
7. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. Remove the cakes from the oven and let cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
10. In the meantime, prepare the coconut cream frosting. In a large mixing bowl, beat the softened butter until creamy.
11. Add the confectioners’ sugar, canned coconut milk, vanilla extract, and coconut extract. Beat until smooth and creamy.
12. Place one cake layer on a serving platter. Spread a generous amount of coconut cream frosting on top.
13. Place the second cake layer on top and frost the entire cake with the remaining coconut cream frosting.
14. Garnish with additional shredded coconut, if desired.
15. Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.
16. Slice and serve the luscious Pepperidge Farm Coconut Cake to your delighted guests!

Total Time: 1 hour 10 minutes

Yield: 12 servings

Indulge in the tropical flavors of a homemade Pepperidge Farm Coconut Cake. This moist and delicious dessert is sure to please the coconut lovers in your life. Each bite offers a delicate balance of sweetness and richness, highlighted by the creamy coconut cream frosting. Whether you’re celebrating a special occasion or simply enjoying a delightful treat, this cake is guaranteed to impress.

Nutritional information (per serving): Calories 480, Fat 24g, Protein 4g, Carbohydrate 61g, Fiber 1g, Sugars 46g

In conclusion, the Pepperidge Farm Coconut Cake Recipe is a delightful creation that brings a taste of the tropics to your dessert table. With its moist texture and coconut-infused flavor, this cake is a true crowd-pleaser. The homemade coconut cream frosting adds a creamy and sweet touch, perfectly complementing the cake’s tropical essence.

Whether you’re hosting a party, celebrating a special occasion, or simply craving a decadent treat, this recipe is a must-try. It combines familiar ingredients with a delightful twist, guaranteeing a memorable and mouthwatering experience for all who indulge.

So, grab your apron, gather your ingredients, and dive into the world of Pepperidge Farm Coconut Cake. The tropical flavors and dreamy textures await you, promising a dessert adventure you won’t soon forget.