Ingredients
Scale
- 3 large eggs, separated
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup cold water
- 3/4 cup coconut milk
- 1 white cake mix (Duncan Hines or Betty Crocker recommended)
- 1 small package instant vanilla pudding mix
- 1/2 cup butter, softened
- 8 oz cream cheese, at room temperature
- 4–5 cups powdered sugar
- Dash of salt
- 2 tablespoons milk or half-and-half
- 7–10 oz sweetened coconut flakes
- 1–2 pints fresh raspberries, washed and drained
Instructions
- Grease and line cake pans. Preheat oven to 350°F.
- Beat egg whites until stiff peaks form and set aside.
- Mix yolks, sour cream, vanilla, cold water, and coconut milk. Add cake mix and pudding mix, then fold in egg whites.
- Pour batter into pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool cakes completely.
- For frosting, blend butter and cream cheese, then add powdered sugar, salt, and milk until smooth.
- Frost cooled cakes and sprinkle with coconut flakes and fresh raspberries.
Notes
Room temperature ingredients help create a better texture.
Whipping egg whites separately adds fluffiness.
Fresh coconut flakes can enhance the coconut flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 300
- Sugar: 28
- Sodium: 250
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 1
- Protein: 4
- Cholesterol: 80