Patricia's Coconut Cake

Diane Hughes

By
@EricasMa

This recipe was printed in my church's cookbook "25 Years of Good Cooking at Westside Baptist Church". I ate it and loved it. Then I made it mine so here is my recipe. You will be surprised at how wonderful it tastes. I've made it 4 times in the last month.
And it a cake mix too.. so that makes it even better.
I just toast 1 whole large bag of Angle Flake Coconut. It will give you about 5 cups in all.


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Comments:

Serves:

12-16

Prep:

35 Min

Cook:

35 Min

Method:

Bake

Ingredients

CAKE

1 pkg
18 oz. yellow cake mix
1 pkg
small instant french vanilla pudding mix
1 1/3 c
original or vanilla flavor almond milk
4
eggs, room temp.
1/2 c
canola or vegetable oil
2 c
toasted angle flake coconut
1 c
chopped pecans

COCONUT CREAM CHEESE FROSTING

4 Tbsp
butter, softened
1 pkg
8 oz. soft cream cheese
2 tsp
almond milk
2 c
toasted angle flake coconut
3 1/2 c
sifted powdered sugar
1/2 tsp
pure vanilla flavor

Directions Step-By-Step

1
Cake;
Grease and flour 3 9in. layer pans. Put 4 cups of coconut in a large pan watch and stir till browned in a 350* oven. Pour onto a large pan or paper towels too cool while you mix and bake your cake.
2
Blend cake mix, pudding, almond milk, eggs, and oil in a large mixer bowl and beat at medium speed till well mixed. 3 to 4 minutes.
3
Stir in coconut and nuts.
4
Pour into your pans. Bake 35 min. at 350*.
5
Cool completely and frost.
6
Frosting;
Cream butter with cream cheese. Add milk and sugar alternately, beating well. Add vanilla.
7
Stir in 1 3/4 cups coconut. Saving 1/4 cup to sprinkle top of cake.
8
Fill and frost sides and top with frosting. Sprinkle to decorate top.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, Heirloom
Hashtag: #coconut