Patricia's Coconut Cake

Diane Hughes


This recipe was printed in my church's cookbook "25 Years of Good Cooking at Westside Baptist Church". I ate it and loved it. Then I made it mine so here is my recipe. You will be surprised at how wonderful it tastes. I've made it 4 times in the last month.
And it a cake mix too.. so that makes it even better.
I just toast 1 whole large bag of Angle Flake Coconut. It will give you about 5 cups in all.


★★★★★ 2 votes

35 Min
35 Min


  • CAKE

  • 1 pkg
    18 oz. yellow cake mix
  • 1 pkg
    small instant french vanilla pudding mix
  • 1 1/3 c
    original or vanilla flavor almond milk
  • 4
    eggs, room temp.
  • 1/2 c
    canola or vegetable oil
  • 2 c
    toasted angle flake coconut
  • 1 c
    chopped pecans

  • 4 Tbsp
    butter, softened
  • 1 pkg
    8 oz. soft cream cheese
  • 2 tsp
    almond milk
  • 2 c
    toasted angle flake coconut
  • 3 1/2 c
    sifted powdered sugar
  • 1/2 tsp
    pure vanilla flavor

How to Make Patricia's Coconut Cake


  1. Cake;
    Grease and flour 3 9in. layer pans. Put 4 cups of coconut in a large pan watch and stir till browned in a 350* oven. Pour onto a large pan or paper towels too cool while you mix and bake your cake.
  2. Blend cake mix, pudding, almond milk, eggs, and oil in a large mixer bowl and beat at medium speed till well mixed. 3 to 4 minutes.
  3. Stir in coconut and nuts.
  4. Pour into your pans. Bake 35 min. at 350*.
  5. Cool completely and frost.
  6. Frosting;
    Cream butter with cream cheese. Add milk and sugar alternately, beating well. Add vanilla.
  7. Stir in 1 3/4 cups coconut. Saving 1/4 cup to sprinkle top of cake.
  8. Fill and frost sides and top with frosting. Sprinkle to decorate top.

Printable Recipe Card

About Patricia's Coconut Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy Heirloom
Hashtag: #coconut

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