coconut cake with cream cheese frosting
mmmmm, yummy!
prep time
5 Min
cook time
25 Min
method
Bake
yield
10-12 serving(s)
Ingredients
- FOR THE CAKE
- 1 package (18.25 oz.) white cake mix
- 1 package (3 1/8 oz.) vanilla instant pudding
- 1 1/3 cups water
- 1/4 cup vegetable oil
- 4 - eggs
- 1 1/3 cups flaked coconut
- 1 cup pecans
- 1 1/3 cups flaked coconut
- - small amount of toasted flaked coconut
- FOR THE COCONUT CREAM CHEESE FROSTING
- 2 1/2 cups flaked coconut
- 2 tablespoons butter, softened
- 1 package (8 oz.) cream cheese
- 3 1/2 cups powdered sugar
- 2 teaspoons milk
- 1/2 teaspoon clear vanilla flavoring
How To Make coconut cake with cream cheese frosting
-
Step 1Combine cake mix, pudding mix, water, oil, eggs; beat 4 minutes at medium speed of electric mixer. Stir in 1 1/3 cup coconut and pecans.
-
Step 2Pour batter into 3 greased, 9-inch round cake pans. Bake at 350 degrees for 20-25 minutes.
-
Step 3Cool in pans 10 minutes. Remove and cool completely. Spread coconut cream cheese frosting between layers and on sides and top of cake. Sprinkle top with 1/4 cup toasted coconut flakes.
-
Step 4FOR THE FROSTING
-
Step 5Combine 2 Tbsp. butter and cream cheese, beating until light and fluffy. Add powdered sugar, milk and vanilla; beat until smooth.
-
Step 6Stir in 2 cups of coconut; reserve 1/2 cup of coconut for garnish. Refrigerate cake several hours or overnight for easier slicing.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Category:
Other Desserts
Tag:
#Quick & Easy
Keyword:
#coconut
Keyword:
#pecans
Ingredient:
Non-Edible or Other
Method:
Bake
Culture:
American
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