American Flag Coconut Cake
I know sometimes we err on the side of sharing crazy recipes that can be time consuming or are just more complicated, but not this one friends! This recipe is totally doable!
The basics of the recipe call for a 9×13 inch cake, shredded coconut, red and blue food coloring, and cool whip.
We decided to make a coconut sheet cake (a 9×13 inch cake) to pair with the coconut topping.
If you’re looking for another cake flavor, the coconut topping would pair well with..
See, a flavor to suit anyone’s preferences!
And because I know just how busy memorial day and 4th of July can be, I’m even going to throw it out there that you could use a box mix! While I love homemade, I will never be opposed to a box mix for extra convenience.
There is so such flavor in the cake and sweetness in the coconut topping I decided to keep the frosting on the cake very light and used cool whip. You could also use homemade whipped cream – I love adding a little bit of vanilla paste to mine!
You’ll need blue and red food coloring to dye the shredded coconut. I find that it’s easiest to use the more watery type of food coloring instead of the gel food coloring when dying the coconut.
Put the coconut in a ziploc bag, add a few drops of the food coloring, close the bag and shake it until all of the coconut is evenly dyed.
Once the cake is completely cooled, spread the cool whip on top. Next add the blue coconut, making a large square in the upper left hand corner of the cake. I just eyeballed mine.. adding more coconut and making the square larger until it looked proportional. Next are the stripes. Start by adding a red stripe, followed by white, red, white, red, white, and ending with red.
American Flag Coconut Cake
Yield: 9x13 inch cake
Total Time: 2 hours
- 1 & 1/2 cups all purpose flour
- 2 & 1/4 tsp baking powder
- 1/4 tsp salt
- 2 sticks butter, room temperature
- 1 cup sugar
- 4 eggs
- 3/4 tsp coconut flavor
- 1/3 cup cream of coconut (cream of coconut is sold in the grocery store or you can use the cream the comes on top of a can of coconut milk)
- 1 container of cool whip, 8 oz
- Shredded coconut, about 3 & 1/2 cups
- Red and blue food coloring
- Preheat the oven to 350º F.
- Spray a 9x13 inch pan with non-stick cooking spray.
- In a small mixing bowl, combine the flour, baking powder, and salt. Gently mix using a spoon.
- In a larger mixing bowl, combine the butter and sugar, beat using an electric mixer until fluffy. Add in the eggs and coconut extract, lightly beat.
- Add in the cream of coconut, mix by hand using a spatula.
- Add half of the flour mixture to the wet ingredients, do not dump it in, rather take spoonfuls of the flour mixture and gently shake it over the wet ingredients. Fold in the mixture until no flour remains. Repeat with the other half of the flour, folding it in and scraping the sides and bottom of the bowl to incorporate everything.
- Pour the batter into the pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely to room temperature.
- Place 1/2 cup coconut in a ziploc bag. Add blue food coloring, zip the bag closed and shake until the coconut is evenly dyed.
- Place 1 & 1/2 cups coconut in a ziploc bag. Add red food coloring, zip the bag closed and shake until the coconut is evenly dyed.
- Use a spatula to evenly spread the cool whip on top of the cake.
- Add the blue coconut to the upper left hand corner of the cake, creating a large square. I just eyeballed mine.. adding more coconut and making the square larger until it looked proportional.
- Add the stripes to the cake, alternating between the red and white coconut, beginning and ending with red. Red - white - red - white - red - white - red.
- Serve immediately or refrigerate until ready. Best served the same day it's assembled.