Coconut Snack Cake

Shredded coconut added to the batter and cream cheese and coconut in the frosting of our Coconut Snack Cake join up for a cool flavor that's like a vacation in your mouth. Use the round pan from your Advance Select bakeware set to bake two cakes, ice with our cream-cheese based frosting and sprinkle with toasted coconut flakes for a crunchy finish.

Skill LevelBeginner

AmountAbout 10 servings

Ingredients & Tools
Instructions

Ingredients

Cake
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1- 1/3 cups granulated sugar
1 teaspoon coconut extract
1/2 teaspoon Wilton Almond Extract
4 egg whites
2/3 cup milk
3/4 cup sweetened shredded coconut

Icing
1/2 cup sweetened shredded coconut or coconut flakes
1/2 package (4 ounces) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
3 cups sifted confectioners’ sugar
1/2 teaspoon Wilton Almond Extract
1/4 teaspoon salt

Instructions

Click to mark complete

Preheat oven to 350°F. Prepare 9 in. non-stick pan with vegetable pan spray.
In medium bowl, whisk together flour, baking powder, and salt.
In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add extracts and egg whites. Beat well. Alternately add flour mixture and milk to butter mixture, beating well after each addition. Stir in shredded coconut.
Bake 55-60 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes on cooling grid; remove from pan and cool completely.
For toasted coconut, spread sweetened shredded coconut evenly on ungreased cookie pan. Bake 4-6 minutes or until lightly browned. Remove to cooling grid and cool completely before using.
For icing, in large bowl, beat cream cheese and butter with electric mixer on medium speed until light and fluffy. Gradually add confectioners’ sugar, one cup at a time. Add vanilla and salt. Beat until smooth. Spread icing onto cake and sprinkle with coconut.