Missy's Coconut Cream Cake

Melissa Dommert


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.

★★★★★ 2 votes
15 Min
25 Min


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


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
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)


1Add 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.
2Prepare 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.
3Gently fold in whipped topping with a spatula; chill until ready to frost cake.
4Spread a generous layer of frosting between layers and sprinkle with 1 cup of coconut.
5Frost cake and coat with coconut (pressing it onto the top and sides of cake). Store cake in refrigerator until serving time.
6For an extra special touch, cake layers may be split in half, spread with frosting and sprinkled with additional coconut.
7Cake may also be garnished with toasted coconut in addition to or in place of plain coconut.

About Missy's Coconut Cream Cake

Course/Dish: Cakes
Other Tag: Quick & Easy