JOHN "CHAPPY" CHAPMAN / CHAPPY'S ON CHURCH
Coconut Icing
1 lb. confectioner's sugar
1 tsp. vanilla
1/2 lb. melted butted
8 oz. cream cheese
1/2 cup coconut flakes
1/4 cup cream of coconut (Coco Lopez brand)
1/4 cup pineapple juice
In a small mixing bowl combine all ingredients and mix on speed #1 to incorporate ingredients and finish mixing on speed #2.
Homemade Yellow Cake Mix
2 cups flour
1 tsp. baking powder
1 tsp. salt
2 sticks butter
1 1/2 cup sugar
2 eggs
3/4 cup milk
1 tsp. vanilla
1/2 cup coconut flakes
1/4 cup cream of coconut (Coco Lopez brand)
1/4 cup Malibu Coconut Rum
Beat butter and sugar together until light and fluffy and set aside. In a separate bowl, sift the flour, baking powder and salt together and set aside. Add the flour mixture to the butter SLOWLY in a large bowl, mixing well. Add half of the flour mixture, half the milk, and the vanilla and mix 50 times. Add the eggs one at a time, beating well after each addition. Add the second half of the flour mixture, milk, and the remaining ingredients and beat until smooth. DO NOT OVER MIX. Fill a greased and floured pan or 2 layer pans no more than half full. DO NOT OVER FILL. Bake at 300 degrees for 45 minutes-1 hour or until the cake springs back when lightly touched near the center. Invert cakes onto a bakers rack. Remove and let cool. After the cakes are cooled, cover both cakes with icing and put them together, add one more layer of icing.
Serves 6-12
You can also substitute your favorite brand of box yellow cake mix if you do not want to make your own!
