Coconut Cake (Mom's originally)

Coconut Cake (mom's Originally) Recipe

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Megan Stewart


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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  • 1 pkg
    (2 layer size) yellow or white cake mix
  • 1 c
    chopped walnuts or pecans (optional)
  • 2 c
    baker's angel flake coconut
  • 1/4 c
  • 4
  • 1 1/3 c
  • 1 pkg
    (4 serving size) vanilla pudding

  • 4 Tbsp
  • 2 c
  • 2 tsp
  • 3 1/2 c
    powdered sugar
  • 1/2 tsp
  • 8 oz
    cream cheese

How to Make Coconut Cake (Mom's originally)


  1. Blend 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.
  2. Frosting: 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.

Printable Recipe Card

About Coconut Cake (Mom's originally)

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American

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