This cake takes me to my happy place.
It's Coco Lopez Cake and my Grandma Bobo has been making it for as long as I can remember. It's my favorite thing she makes. And it's hard for me to pick favorites.
It's so simple and easy, and the flavor can't be beat. Grandma says, and I'm starting to agree with her, "I've never met a person that didn't LOVE this cake."
SO, you wanna know how to make it?
Here's what you need. Most of it are things I typically have on hand.
Please note: You must buy the Coco Lopez brand of cream of coconut. It's the only way to go. You can find it in the drink mixes section of the grocery store (you know, by the bloody marry mix and margarita mixers).
Please note: You must buy the Coco Lopez brand of cream of coconut. It's the only way to go. You can find it in the drink mixes section of the grocery store (you know, by the bloody marry mix and margarita mixers).
- 1 box Duncan Hines White Cake Mix
- 3 large eggs
- 1/4 cup vegetable oil
- 8 oz sour cream
- 1 large can of Coco Lopez (about 15 oz)
- Nonstick spray and flour for the bundt pan
Icing:
- 3/4 cup confectioner's sugar
- 1/2 tsp coconut extract
- 1/2 tsp vanilla extract
- lump of softened butter
- 1 1/2 tbsp milk
Start with a well-greased bundt
Drop some flour into it
Shake it around to coat, and dump out excess
Combine the 3 eggs, 1/4 cup oil...
8 oz sour cream
Can of Coco Lopez
And the white cake mix
Get your mixer out and mix for about 3 minutes
You want it nice and smooth like this!
Pour into the bundt
Put in the oven at 350
Let it bake for about 45 minutes. You can test with a toothpick.
Let it bake for about 45 minutes. You can test with a toothpick.
Admire the beauty
Let it cool a bit before removing
Let it cool a bit before removing
Dump it over onto a cake plate, carefully.
Next:
Realize that you didn't use enough Pam and flour around the center.
Realize that your cake isn't perfect.
Realize that it doesn't matter.
Oops!
Next:
Realize that you didn't use enough Pam and flour around the center.
Realize that your cake isn't perfect.
Realize that it doesn't matter.
Oops!
It will still taste delicious. Even if it is damaged.
Let the cake cool completely before icing
Let the cake cool completely before icing
Gather all the icing ingredients
Soften a lump of butter in the microwave
Add 3/4 cup confectioner's sugar
Add the extracts and milk
Stir until smooth
Drizzle your imperfect cake in an imperfect pattern.
Admire. Smell it. Yum!
In the summer, this is AWESOME with a scoop of vanilla ice cream.
It's so moist and delish!
And, as my Grandma says on the back of my recipe card:
"The longer it's around, the more moist it gets and it just gets better!"
And hey, what about a better pic? Here's another view from another time I made it!
And, as my Grandma says on the back of my recipe card:
"The longer it's around, the more moist it gets and it just gets better!"
And hey, what about a better pic? Here's another view from another time I made it!
3 responses. Leave a Comment!:
Ooh, that looks really good! I like all the step by step pictures too. Now I just need to get a bundt pan so I can make this!
Yum, that looks yummy!
I have made this cake several times now- my family and I LOVE it! Thanks for sharing!
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