Coconut Cake

kim * Recipe

By kim * Bakerella

This recipe is about 30 years old and originally came out of a Good Housekeeping Magazine. (And Yes, it starts with a cake mix;-) It's received some rave reviews!


Recipe Rating:
 3 Ratings

Ingredients

FOR CAKE:
1 pkg
white or yellow cake mix
1 sm pkg
(4 svgs) instant cheesecake pudding mix (or you can use vanilla).
1 1/3 c
unsweetened coconut milk or coconut water.
1/2 c
oil (or whatever amount of oil is called for in cake mix)
4
eggs
2-3 tsp
vanilla (lemon & almond extract also work great)
1 1/3 c
baker's angel flake coconut
1 c
chopped pecans (or you can omit nuts & add extra 1/2 cup of flaked coconut)
COCONUT CREAM CHEESE FROSTING:
1/3 c
butter, softened
8oz pkg
softened cream cheese
1 16oz box
confectioner's sugar
4 tsp
milk
1/2 tsp
vanilla extract (use wilton's clear vanilla extract if you want the frosting to ramain white)
2 c
baker's angel flake coconut

Directions

1
Combine cake mix, pudding mix, coconut milk OR water, eggs & oil & vanilla in large mixing bowl.
2
Blend, then beat at medium speed for 4 min's. Stir in coconut and nuts (if using).
3
Pour into greased & floured 8 or 9 inch round cake pans.
4
Bake according to the directions on the cake mix for size of pans you are using.
5
Cool 15 min's in pan. Remove from pan and cool on rack.
6
For COCONUT CREAM CHEESE FROSTING:
7
Cream butter & cream cheese. Add 1 box of sifted confectioners'sugar, alternately with 4 tsp milk, beating well after each addition. Add vanilla extract and beat until well blended.
8
Spread over sides, top and in-between layers of completely cooled cake.
9
Sprinkle top and sides with 2 cups of flaked coconut.
10
(Just an idea ... I sometimes like to prepare an extra (sm pkg) of vanilla or lemon pudding mixed w/coconut to spread in-between layers in place of frosting. Then use cream cheese frosting for top and sides of cake. Makes it more of a coconut cream style cake. Crushed pineapple is also great in-between layers too: )
11
PS .. Please note: I recently remade this cake using unsweetened coconut milk instead of water and preferred that method much better, and updated the recipe to show that. It's great made with your liquid of choice (coconut milk, c.nut water or even plain water) but I think it's best with milk. And just wanted to note that: )
  • Comments

  • 1-5 of 8
  • user
    Vickie :) 350start - Nov 16, 2010
    oh my gosh..I may as well bake it and tape it to my waistline..cause thats where it will end up after I eat it all myself :0 sounds delish!!!
  • user
    kim * Bakerella - Nov 16, 2010
    LOL .. I know what you mean Vickie! I've always had a weakness for coconut, which is why I can't wait to try your "coconut fried chicken" : )
  • user
    Karen Smith smilin - Nov 16, 2010
    I have never heard of coconut water, who makes it? Could diluted coconut milk be substituted if I can't find coconut water.
  • user
    Barbara Pendley Barbee - Nov 16, 2010
    Barbara Pendley [Barbee] has shared this recipe with discussion group:
    "Cakes from Cake Mixes"
  • user
    kim * Bakerella - Nov 16, 2010
    Karen, coconut water is widely available at most any grocery store around. It's sold in cans for about a buck. It's become a very popular beverage lately, very hydrating and is even being served on some airlines. I usually always have it in the house so I use it in place of the water for extra flavor. But the original recipe calls for water so if you can't find coconut water .. I'd just use that. As far as coconut milk ... I imagine that would make it wonderful and rich, but I've never tried it in this recipe so couldn't say for sure.