Coconut cake with bourbon butter icing
1
- Makes8 to 12 servings
Ingredients
1 cup desiccated coconut
520 g yellow, white or spice cake mix
2 tbsp bourbon, whiskey or rum
450 g vanilla butter icing
Instructions
Preheat oven to 350F (180C). Spread coconut on an ungreased baking sheet. Bake, stirring once, until golden, about 5 minutes. Cool.
Adjust oven to temperature on cake mix package. Prepare cake according to directions for a 9x13 inch (3 L) baking dish.
When mixed, fold in 1/2 cup (125 mL) toasted coconut until blended. Evenly spread in pan. Bake according to package directions. Place pan on a rack.
Brush cake top with 1 tbsp (15 mL) bourbon. Cool completely before frosting. Stir vanilla icing with remaining bourbon. Spread over cake and sprinkle with remaining toasted coconut.
Nutrition (per serving)
Calories 376, Protein 2.9g, Carbohydrates 62g, Fat 14g, Fibre 0.7g, Sodium 317mg.
