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

Add to Grocery List

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

  • 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.

Printable Recipe Card

About Missy's Coconut Cream Cake

Course/Dish: Cakes
Other Tag: Quick & Easy




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