Christmas Coconut Cake

Name: Christmas Coconut Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Chinese
Ingredients: 1 box white cake mix; 2 bottles (1 oz) red food coloring; 1 package (8 oz) cream cheese (room temperature); 1 box (16 oz) powdered sugar; 2 tbsp milk; 1 tsp vanilla extract; 2 cups sweetened shredded coconut; candy sprinkles, to taste

Red-and-white coconut-flavored cake, perfect for Christmas gatherings. It can be decorated with bows and mini hanging ornaments.

1h 0m

Easy

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Ingredients

white cake mix 1 box

red food coloring 2 bottles (1 oz)

cream cheese (room temperature) 1 package (8 oz)

powdered sugar 1 box (16 oz)

milk 2 tbsp

vanilla extract 1 tsp

sweetened shredded coconut 2 cups

candy sprinkles to taste

Instructions

Make the cake

Preheat oven to 350°F. Prepare the cake batter according to the package directions. Add both bottles of red food coloring and beat until evenly colored. Pour into a greased jelly roll pan and bake for 30 minutes. Once cooled, use the open end of a push-pop mold to cut out round cake disks.

Make the coconut frosting

Using an electric mixer, blend the cream cheese and powdered sugar until smooth. Add the milk and vanilla extract. Add a little more milk if needed to reach a smooth, spreadable frosting consistency. Fold in the sweetened shredded coconut.

Assembly

Place a red cake round in the bottom of a push-pop mold and pipe a ring of coconut frosting on top. Repeat the cake and frosting layers until the mold is filled. Decorate the top with candy sprinkles.