Cocoa-nut Cake

I made this cake for a family gathering in Ville Platte on Saturday. My husband’s sister from Dallas came home for the weekend, so all the brothers and sisters planned to get together for an outdoor fish fry. The weather is perfect right now for this kind of party–sunny, low humidity (which does not happen often in Louisiana), and about 70°. This is our spring, and we’ll be oh so lucky if it lasts into April.
The drive south was beautiful. I love Louisiana landscapes in all seasons, but Spring is my favorite. This is my home, and the sights and smells remind me so much of my childhood.

a field just outside of Ville Platte

The day was wonderful.  We sat in the sun, ate lots of fried fish and french fries and caught up with everyone we hadn’t seen since Thanksgiving.

And this cake was a hit with everyone, so I’m sharing it with you.  Hope you enjoy it as much as we did.

Cocoa-nut Cake

3 cups flour

2 cup sugar

1/2 cup cocoa

2 t salt

2 t baking soda

1/4 cup oil  (I use Pecan oil for all my baking, but any vegetable oil will do)

2 small chocolate pudding cups (3/5 oz each)

1 t vanilla

2 cups water

Preheat oven to 350°.

In a large mixing bowl, combine all dry ingredients together.  Mix well.

Add all other ingredients and beat with a whisk or electric mixer just until well blended.   Pour into ungreased 8 inch rounds.  This amount will work for (2) 8” round layers or for (4) 8” round thinner layers.

Bake for 20-30 minutes, or until a toothpick inserted into the center comes out clean.  Remove from oven and cool completely before icing.

For icing, I used a Betty Crocker whipped vanilla icing

shredded coconut

Once cake layers have completely cooled, layer and ice.  Dust with shredded coconut on top and sides.