Missy's Coconut Cream Cake

2
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.

Rating:

★★★★★ 2 votes

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)

How to Make Missy's Coconut Cream Cake

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.

Printable Recipe Card

About Missy's Coconut Cream Cake

Course/Dish: Cakes
Other Tag: Quick & Easy



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