Coconut Cake with Cream Cheese Frosting

Amy Herald

By
@Meave

mmmmm, yummy!

Rating:
★★★★★ 2 votes
Comments:
Serves:
10-12
Prep:
5 Min
Cook:
25 Min
Method:
Bake

Ingredients

FOR THE CAKE

1 pkg
(18.25 oz.) white cake mix
1 pkg
(3 1/8 oz.) vanilla instant pudding
1 1/3 c
water
1/4 c
vegetable oil
4
eggs
1 1/3 c
flaked coconut
1 c
pecans
1 1/3 c
flaked coconut
small amount of toasted flaked coconut

FOR THE COCONUT CREAM CHEESE FROSTING

2 1/2 c
flaked coconut
2 Tbsp
butter, softened
1 pkg
(8 oz.) cream cheese
3 1/2 c
powdered sugar
2 tsp
milk
1/2 tsp
clear vanilla flavoring

Step-By-Step

1Combine cake mix, pudding mix, water, oil, eggs; beat 4 minutes at medium speed of electric mixer. Stir in 1 1/3 cup coconut and pecans.
2Pour batter into 3 greased, 9-inch round cake pans. Bake at 350 degrees for 20-25 minutes.
3Cool in pans 10 minutes. Remove and cool completely. Spread coconut cream cheese frosting between layers and on sides and top of cake. Sprinkle top with 1/4 cup toasted coconut flakes.
4FOR THE FROSTING
5Combine 2 Tbsp. butter and cream cheese, beating until light and fluffy. Add powdered sugar, milk and vanilla; beat until smooth.
6Stir in 2 cups of coconut; reserve 1/2 cup of coconut for garnish. Refrigerate cake several hours or overnight for easier slicing.

About this Recipe

Course/Dish: Cakes, Other Desserts
Main Ingredient: Non-Edible or Other
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #coconut, #pecans