YIKES... customer needs this for this Friday before I get to work!!!... Coconut flavored cake. I've checked with multiple stores in my area (Novi, Michigan) and NO ONE sells Duncan Hines Coconut cake mixes anymore!!!!! HELP...
Thinking of starting with a DH white cake mix and adding coconut flakes that you buy in the package in the baking isle + add Loran coconut oil/extract (which I'd have to run __# of miles to the nearest bakery supply), but have NO IDEA how much to add of the flakes & how many drops of the oil. PROBLEM IS... I despise coconut myself so I can't even taste it to see if I've added enough.... oh what to do. Any quick help/ideas would be a LIFESAVER.
Instead of the oil I'd add Cream of Coconut (can be found in the beer/wine isle of a grocery store with the mixers) I usually add a couple teaspoons to mine.
Coconut is a big hit here in the Caribbean. We don't really use cream of coconut in baking here just because it's so hot it can make a cake turn rancid really quickly! If you live in a cooler area, it would work but keep in mind that it will sweeten your cake even more as cream of coconut is what is used to make mixed drinks. I would suggest using a white or yellow base, subbing out coconut milk (less sweet than cream of coconut as well) for the water and adding a teaspoon of coconut extract. If you can find coconut oil in your area, it would make a good sub for the oil in the recipe and will also add a natural tasting coconut flavour to your cake. For your icing, use coconut extract for half of the vanilla. Fold in the flakes coconut to some of the buttercream and use it for a filling. The rest you can use to ice your cake and then sprinkle it with more coconut flakes on top. Trust me, you'll have a winner without even having to taste it! Hope that helps!
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