Easy Easter Coconut Cake
This Easy Easter Coconut Cake uses a boxed cake mix and Snow Peak Frosting with lots of sweetened coconut flakes.
Servings 12
Ingredients
- 1 box white cake mix prepared according to package directions but with whole eggs, see note
Snow Peak Frosting
- 2 egg whites
- 1 pinch salt
- 1¼ cups light corn syrup
- 1 teaspoon vanilla extract
Decoration
- shredded sweetened coconut Baker's Angel Flake recommended
Instructions
Bake the Cakes:
- Preheat the oven.
- Prepare two 8-inch or 9-inch round pans or a 9x13-inch cake pan by spraying with non stick baking spray. Add cake strips to the outside of the pan to avoid doming.
- To prepare the cake, use a white boxed cake mix and make it according the package directions except use whole eggs instead of just egg whites (see note).
- Bake the cakes according to package directions for your pan shape, size, and material.
- Remove the cakes from the oven, cool for 10 minutes, then unmold the cakes from the pans and allow them to cool completely before frosting.
Make the Snow Peak Frosting:
- Beat the egg whites on high speed with the wire whisk attachment of a stand mixer. Once the eggs get to soft peaks, add the salt and mix for a few more seconds to incorporate.2 egg whites, 1 pinch salt
- While the eggs are beating, heat the corn syrup in a small saucepan on the stove until boiling.1¼ cups light corn syrup
- With the mixer still running on high, slowly drizzle the hot syrup into the stiffened egg whites and beat until fluffy, marshmallow-like peaks form. Mix in the vanilla.1 teaspoon vanilla extract
Frost the Cake and Add Coconut:
- Frost the cake using a large offset spatula.
- Once the cake is completely covered in the frosting, take small handfuls of sweetened coconut and press into the frosting all over the cake. Repeat until the entire cake is covered in sweetened coconut.
Notes
If your boxed cake calls for 3 egg whites, use 2 whole eggs (including the yolks).
Source: my grandma and Aunt Toni
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