Rave Reviews Coconut Cake recipe

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Ingredients

1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1 ⅓ cups water
4 eggs
¼ cup vegetable oil
2 cups flaked coconut
1 cup chopped walnuts
4 tablespoons butter
2 cups flaked coconut
2 teaspoons milk
3 ½ cups confectioners' sugar
½ teaspoon vanilla extract
1 (8 ounce) package cream cheese

Nutrition Info

692.5 calories
carbohydrate: 90.9 g
cholesterol: 93.6 mg
fat: 34.9 g
fiber: 3.6 g
protein: 7.7 g
saturatedFat: 15.5 g
servingSize: -
sodium: 577.5 mg
sugar: 68.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 or 9 inch round cake pans.

  2. Blend the cake mix, pudding mix, water, eggs and oil in a large mixing bowl. Beat at medium speed for 4 minutes. Stir in 2 cups of the coconut and the chopped walnuts. Pour the batter into the prepared pans.

  3. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cakes cool in pans for 15 minutes then remove and finish cooling on rack.

  4. To Make Frosting: Melt the butter or margarine in a skillet. Add the 2 cups flaked coconut and stir constantly over low heat until golden brown. Spread coconut on absorbent paper to cool.

  5. Cream the remaining 2 tablespoons butter or margarine with the cream cheese. Add the milk and confectioners' sugar alternately, beating well. Add the vanilla and stir in 1 3/4 cups of the toasted coconut.

  6. To Assemble Cake: Spread tops of cooled cake layers with some of the frosting. Stack them and then frost the sides of the cake. Sprinkle Cake with the remaining toasted coconut.

Recipe Yield

1 -8 or 9 inch layer cake

Recipe Note

A wonderful moist coconut cake perfect for birthday parties. Walnuts and pecans are interchangeable in this recipe.

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