Missy's Coconut Cream Cake

Melissa Dommert

By
@mdommert

A faithful standby of creamy coconut joy that's even better if made the day before serving! It can also be made in a 9x13x2-inch pan. It also freezes well for up to a month.


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Comments:

Serves:

10-12

Prep:

15 Min

Cook:

25 Min

Ingredients

1 box
yellow cake mix
eggs, water and oil for cake mix
1/2 box
small coconut cream pudding mix (not instant), divided in half

FROSTING:

8 oz
cream cheese, room temperature
1/2 c
powdered sugar
1/2 box
small coconut cream pudding mix (not instant), remaining half
1/4 c
milk
1 Tbsp
lemon juice
1 tsp
coconut flavoring
1 tsp
vanilla extract
1 pinch
salt (tiny pinch)
12 oz
nondairy whipped topping, thawed
1 c
shredded coconut (for between layers)
2 c
shredded coconut (for coating outside of cake)

Directions Step-By-Step

1
Add eggs, water and oil to cake mix according to package directions along with 1/2 package of dry pudding mix (reserve other half for frosting). Bake into 2 8-inch layers; cool.
2
Prepare frosting by combining cream cheese, sugar, remaining 1/2 package of dry pudding mix, milk, lemon juice, coconut flavoring, vanilla extract and salt with an electric mixer until smooth.
3
Gently fold in whipped topping with a spatula; chill until ready to frost cake.
4
Spread a generous layer of frosting between layers and sprinkle with 1 cup of coconut.
5
Frost cake and coat with coconut (pressing it onto the top and sides of cake). Store cake in refrigerator until serving time.
6
For an extra special touch, cake layers may be split in half, spread with frosting and sprinkled with additional coconut.
7
Cake may also be garnished with toasted coconut in addition to or in place of plain coconut.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy