Coconut Cake with Cream Cheese Frosting

Name: Coconut Cake with Cream Cheese Frosting
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 10-12
Cuisine: American
Ingredients: FOR THE CAKE; 1 pkg (18.25 oz.) white cake mix; 1 pkg (3 1/8 oz.) vanilla instant pudding; 1 1/3 c water; 1/4 c vegetable oil; 4 eggs; 1 1/3 c flaked coconut; 1 c pecans; 1 1/3 c flaked coconut; small amount of toasted flaked coconut; FOR THE COCONUT CREAM CHEESE FROSTING; 2 1/2 c flaked coconut; 2 Tbsp butter, softened; 1 pkg (8 oz.) cream cheese; 3 1/2 c powdered sugar; 2 tsp milk; 1/2 tsp clear vanilla flavoring

By Amy Herald
@Meave

mmmmm, yummy!

Rating:

★★★★★ 2 votes5

Comments:

9 Comments

Serves:

10-12

Prep:

5 Min

Cook:

25 Min

Method:

Bake

Ingredients

FOR THE CAKE
1 pkg

(18.25 oz.) white cake mix
1 pkg

(3 1/8 oz.) vanilla instant pudding
1 1/3 c

water
1/4 c

vegetable oil
4

eggs
1 1/3 c

flaked coconut
1 c

pecans
1 1/3 c

flaked coconut
·

small amount of toasted flaked coconut
FOR THE COCONUT CREAM CHEESE FROSTING
2 1/2 c

flaked coconut
2 Tbsp

butter, softened
1 pkg

(8 oz.) cream cheese
3 1/2 c

powdered sugar
2 tsp

milk
1/2 tsp

clear vanilla flavoring
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How to Make Coconut Cake with Cream Cheese Frosting

Step-by-Step

Combine 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.
Pour batter into 3 greased, 9-inch round cake pans. Bake at 350 degrees for 20-25 minutes.
Cool 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.
FOR THE FROSTING
Combine 2 Tbsp. butter and cream cheese, beating until light and fluffy. Add powdered sugar, milk and vanilla; beat until smooth.
Stir in 2 cups of coconut; reserve 1/2 cup of coconut for garnish. Refrigerate cake several hours or overnight for easier slicing.