This Coconut Layer Cake recipe uses Goodman’s Natural Butter Extract and Goodman’s Natural Coconut Extract plus Goodman’s Pure Vanilla Extract to create a tasty and tropical treat!
Ingredients
Cake
- 1 box yellow cake mix
- ½ tsp Goodman’s Pure Vanilla Extract
- 1 tsp Goodman’s Natural Coconut Extract
- 1 tsp Goodman’s Natural Butter Extract
- ⅓ cup oil
- 1 ¼ cups milk
- 3 large eggs
Filling
- 16 oz sour cream
- 1 tsp Goodman’s Natural Coconut Extract
- 2 cups sugar
- 2 cups flake coconut
- 8 oz Cool Whip thawed
Instructions
Cake Preparation
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Mix all ingredients.
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Grease two 9-inch round cake pans.
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Pour batter evenly into both pans.
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Bake per instructions on cake mix box.
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Cool on rack.
Filling Preparation
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Beat sour cream, sugar, and Goodman’s Natural Coconut Extract with mixer until creamy.
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Add coconut and beat well.
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Set aside 1 cup filling.
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Split each cake layer and put filling between layers to create a 4 layer cake.
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Beat reserved cup of filling with Cool Whip to make cake frosting.
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Frost sides and top of cake.
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Put cover on cake and age in refrigerator for 3 or 4 days. Flavor improves with age.
