Red White and Blue Coconut Cake is a marvelous dessert to serve for holidays like Memorial Day, Fourth of July or Labor Day. I love coconut so making a cake with coconut is a no-brainer for me. I’m going to automatically love it!
Such is the case with this quick and easy Bakers Angel Flake Coconut cake recipe from Kraft. I’ve made it richer by using heavy whipping cream in the cake and in the frosting. I also substituted cheesecake pudding mix for the vanilla or white chocolate called for in the recipe.
And, of course, I’ve made mine a good ole red-white-and-blue version for the holidays. This cake is easy since it starts with a boxed cake mix and a boxed pudding mix in the frosting.
My friend, Mimi Pownall is always baking up something yummy. She made this coconut cake for the 4th of July last year and decorated it beautifully to look like an American flag. This cake is a very light, fluffy dessert. The fruit gives it a nicer, richer taste than serving it plain. I decided not to make mine in a rectangular pan so it doesn’t look like an American flag but it does look patriotic!
If you’re looking for a festive and beautiful cake for the holidays or just family get-togethers, consider trying out this luscious Red White and Blue Coconut Cake. You and your guests will be so glad you did. Your taste buds will be glad, too!
My Red White and Blue Coconut Cake is patriotic enough for holidays like Memorial Day, Veterans Day, or Independence Day!
You can also make Red White and Blue Coconut Cake in an oblong pan and decorate the cake to look like an American flag.
Here’s a close up so you can see how I decorated the cake.
Here’s what I did.
To make the cake: start with a boxed yellow cake mix. Empty into a large mixing bowl. Instead of following the package directions, substitute heavy whipping cream or half-and-half for the water in the recipe. This will make a much richer cake. Add eggs and oil. I usually substitute canola oil for vegetable oil in recipes. Mix with an electric mixer until combined.
Stir in a cup of coconut to the batter.
Grease and flour two nine-inch cake pans. You can also use a 9×13″ baking dish if you want to make your cake in the shape of an American flag. Pour cake batter evenly into pans. Smooth tops.
Bake at 350 according to cake mix directions. These took about 30-35 minutes.
Meanwhile, as cake is baking, prepare frosting. I used a cheesecake Jell-O pudding mix. You can also use vanilla or white chocolate. Sprinkle pudding mix into a large mixing bowl. Add a cup of heavy whipping cream or half-and-half.
Add powdered sugar. Beat with an electric mixer until thick. This won’t take long. Mix to combine.
Add cool whip. I used 12-oz. Stir to combine. Refrigerate frosting at least 15 minutes. I actually had mine in the refrigerator for a few hours because I waited until the cakes cooled completely before assembling.
Once cakes cool completely invert onto serving platter.
Cover cake with one to two cups frosting. Mine was spread to about a half-inch thickness. Sprinkle frosting with coconut.
Invert second layer of cake. I invert the cake right over my hand and place it gently on top of the other cake layer. Center the cake on top of the other layer and secure with toothpicks (so the top doesn’t slide off!!!!) I place them at the outside edge about every two inches apart and one in the center.
Spread frosting around the sides of the cake. Use the remaining icing for the top. There is enough to get a nice thick coating of frosting everywhere. Work carefully so you don’t spread crumbs into the frosting. (You can also freeze the cake layers ahead of time. Then you won’t have issues with crumbs getting into the frosting).
Sprinkle the top of the cake with coconut. You will have to pat the coconut into the sides. I worked from the top downwards and rotated the cake pan until all the sides were completely covered.
To decorate: Slice strawberries in half that are as even in size as possible. Place onto the bottom of the cake platter and press into the cake slightly so they don’t fall out of place. Now make another strawberry border around the top of the cake. I kept the strawberries going in one direction rather than having them go any which way! Add a row of blueberries. I made a cross with the strawberries in the center of the cake. I placed three blueberries in the center of the cross. Add a row of blueberries at the edge of each strawberry. You can also do this along the bottom border if you desire, or decorate your cake whichever way you please!
The nice thing about Red White and Blue Coconut Cake is you can make this delicious cake anytime for potlucks or backyard barbecues. Whether you choose a patriotic theme or not you can decorate this cake with any kind of fruit or nuts, or just toast or color the coconut.
This cake is perfect for company dinners.
Here’s a side view of the cake.
Here’s the recipe.
RED WHITE AND BLUE COCONUT CAKE
(Recipe adapted from Mimi Pownall as adapted from Baker’s angel flake coconut cake recipe)
- 1 box yellow cake mix
- 2 2/3 cups [url href=”http://www.kraftrecipes.com/recipes/classic-angel-flake-coconut-cake-65937.aspx” target=”_blank” title=”classic angel flake coconut cake”]Baker’s[/url] Angel Flake coconut (7-oz. bag), divided
- 2 1/3 cups heavy whipping cream or half-and-half, divided use
- 1 pkg. (4-serving size) [url href=”http://www.jello.com/” target=”_blank” title=”jello”]Jell-O[/url] white chocolate or vanilla flavor instant pudding and pie filling
- ¼ cup powdered sugar
- 12-oz. tub [url href=”http://www.kraftbrands.com/coolwhip” target=”_blank” title=”cool whip”]Cool Whip[/url] whipped topping, thawed
- Strawberries, sliced
- Prepare cake batter as directed on package except substitute 1 1/3 cups cream for the water; stir in 1 cup of the coconut.
- Pour into 9×13” oblong baking dish, or bake as a layered cake with two 8 or 9-inch cake pans that have been sprayed with Baker’s Joy cooking spray.
- Bake as directed on package.
- Cool on wire rack.
- Loosen cake from sides of pan and invert onto large platter, dish or cookie sheet that has been covered with foil.
- Pour remaining 1 cup cream into medium bowl.
- Add dry pudding mix and sugar.
- Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick).
- Gently stir in whipped topping.
- Refrigerate 15 minutes.
- Spread pudding mix over top of cake and top with coconut.
- Wash and pat dry blueberries.
- Place six blueberries in six different rows close together on far top-left part of cake.
- Wash and slice strawberries and pat dry.
- Place strawberries flat-side-down on cake in six rows leaving about 1” space between each row so the cake has the appearance of the American flag; or decorate layer cakes with blueberries and strawberries in rings or as desired.
Red White and Blue Coconut Cake is an elegant, lovely, festive dessert your whole family will enjoy.
Everyone enjoys the fresh fruit on the cake. Other fruits and nuts work well, too.
This classic coconut cake is beautiful to look at, but fabulous in taste. Especially if you use heavy whipping cream in the cake batter and frosting. The taste is much richer and more decadent!
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