coconut cake (mom's originally)
This is quite literally the very first recipe I wrote from Grandma's recipe box when I was young (like 3rd grade). The writing is something fun to look back on, as well as remember sharing that time with Grandma W. I must have gotten tired writing, because I wrote the front side, and Grandma W's handwriting is on the back to finish the recipe. I have always loved coconut, and when not making the lamb cake at Easter, this is what I remember eating the rest of the year when I went to visit Grandma. The rest of the family loved it just as much as I always did. It came from Mom originally.
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prep time
cook time
method
Bake
yield
Ingredients
- 1 package (2 layer size) yellow or white cake mix
- 1 cup chopped walnuts or pecans (optional)
- 2 cups baker's angel flake coconut
- 1/4 cup oil
- 4 eggs
- 1 1/3 cups water
- 1 package (4 serving size) vanilla pudding
- FROSTING:
- 4 tablespoons butter
- 2 cups coconut
- 2 teaspoons milk
- 3 1/2 cups powdered sugar
- 1/2 teaspoon vanilla
- 8 ounces cream cheese
How To Make coconut cake (mom's originally)
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Step 1Blend cake mix, pudding, water, eggs and oil in large mixer bowl. Beat on med speed 4 min. Stir in coconut and nuts. Pour into 3 greased 9" pans. Bake at 350 degrees 35 min. Cool in pans 5 min then remove.
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Step 2Frosting: Melt 2 T butter in skillet, add coconut. Stir constantly over low heat until golden brown. Spred coconut out on absorbent paper to cool. Cream 2 T butter with cream cheese, add milk and sugar, beating well. Add vanilla. Stir in 1 3/4 c of the coconut. Spread on cake, sprinkle with remaining coconut.
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