Best Coconut Cake Ever! (Easy Cool Whip Frosting Guide)

Okay, here’s my blog post about making a coconut cake with Cool Whip frosting, written in the style you requested:

So, I’ve been craving coconut cake lately. Like, really craving it. I saw a recipe online, and decided, what the heck, I’m gonna give it a shot. I’m no professional baker, mind you, but I can usually follow directions well enough to not burn the house down.

First things first, I gathered all my ingredients. You know, the usual suspects: flour, sugar, eggs, baking powder, that kinda stuff. And of course, the star of the show: coconut! I got a bag of shredded coconut, and some coconut extract, ’cause I wanted to really amp up that flavor. I made my grocery.

Making the Cake

• I preheated my oven. Important step, don’t wanna put a cake in a cold oven! 350 degrees, that’s the sweet spot.
• Then, I grabbed a couple of bowls. One big one for the dry ingredients, and a medium one for the wet. I dumped the flour, sugar, baking powder, and a pinch of salt into the big bowl and whisked it all together.
• In the other bowl, I cracked in the eggs, poured in some milk and oil, and a splash of vanilla extract. And of course, the coconut extract! I gave that a good whisk too, until everything was nice and combined.
• I mixed those dry and wet ingredients.
• Next, I folded in the shredded coconut. Gotta be gentle here, you don’t wanna overmix it.
• I greased up a cake pan. Don’t want the cake sticking, that’s a disaster. And poured the batter in, all smooth and even.
• Into the oven it went! I set a timer, ’cause I tend to get distracted. Baked it for about 30-35 minutes, until a toothpick came out clean.
• I took the cake out.

The Cool Whip Frosting

While the cake was cooling, I whipped up the frosting. And by “whipped up,” I mean I literally just opened a tub of Cool Whip and stirred in some more shredded coconut. Easy peasy!

Once the cake was completely cool (seriously, don’t frost a warm cake, it’ll melt!), I slathered on that Cool Whip frosting. I spread the mixture. Nice and thick, all over the top and sides.

To make it look extra fancy, I sprinkled some more shredded coconut on top. Because, why not? More coconut is always a good thing.

And there you have it! My super simple, super delicious coconut cake. It might not be the prettiest cake in the world, but trust me, it tastes amazing. Perfect with a cup of coffee or a glass of milk. I sliced and served it.

I ate two slices in my sofa. Feeling good!