Moist Coconut Cake

Moist Coconut Cake

You will need:

  • 600g Betty Crocker® Super Moist Vanilla Cake Mix
  • ½ cup (125ml) water
  • 1/3 cup (80ml) vegetable oil
  • 3 (59g) eggs
  • 175g vanilla yoghurt
  • 1 cup (g) shredded coconut

  • Icing
  • 2 cups icing sugar, sifted
  • 2 egg whites, lightly beaten
  • 1 1/3 cups shredded coconut (extra)
  • 3 drops pink food colouring
60 Mins

Follow these basic steps

  1. Preheat oven 180°C/160°C fan-forced. Grease & line base of deep 22cm cake pan.
  2. Beat cake mix, water, oil, eggs, yoghurt & coconut in a large bowl with electric mixer on low speed for 30 seconds, then on medium for 2 minutes. Pour into prepared pan & smooth top.
  3. Bake for 50-55 minutes or until skewer comes out clean. Cool in pan before transferring to a wire rack.
  4. Combine icing sugar, egg whites, extra coconut & colouring. Mix well & spread over cake.

* Australian Standard Measuring Cup used.