Simple Pleasures Made Simply Delicious: Coconut Cake

Simple Pleasures Made Simply Delicious: Coconut Cake

Happy birthday to my precious little girl, Tate! She’s not
so little anymore, at 19 years old, but she’ll always be my baby.

Her favorite dessert is from the bakery, La Madeleine,
so I made her birthday cake inspired by their signature coconut cake. It was a
hit, I’m happy to report.

I think you’ll love this one if you’re a coconut fan, so
give it a try for your next dessert adventure!

1 box white cake mix (I used Pillsbury Moist Supreme)
1- 14 oz. bag sweetened, flaked coconut
1- 3 oz. box Jello Cook and Serve coconut custard mix
1 cup confectioners sugar
1 – 8 oz. container mascarpone cheese
Preheat oven to 350 degrees. In a mixer fitted with the
paddle attachment, combine cake mix, eggs, oil, and buttermilk. Mix until well
combined and smooth. Add almond extract and 1 tsp. of vanilla extract, and mix
just until combined. Pour evenly into three floured and greased 9-inch round
cake pans. Bake until center springs back and toothpick inserted in center
comes out clean. Allow to cool completely on wire racks.
Prepare coconut custard according to package directions,
then place in refrigerator to set.
Whip heavy cream, confectioners’ sugar, 1 tsp. vanilla
extract, and mascarpone cheese until peaks form.

On a serving plate, place one layer of the cake, flat side
up, and spread generously with coconut custard. Sprinkle with coconut. Place
second cake layer on top of first and repeat custard and coconut (Note: You
might have to take a knife to cut off rounded top of this layer. If so, make
sure to put the cut side down.). Place the final layer on top (cutting to
flatten if necessary) and cover with heavy cream/mascarpone icing. Also ice the
sides of the cake. Coat entire cake with coconut, including sides. Cover and
refrigerate until ready to serve.

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