Coconut Cake with Cream Cheese Frosting
Ingredients
- 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
- 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
FOR THE CAKE
FOR THE COCONUT CREAM CHEESE FROSTING
How to Make Coconut Cake with Cream Cheese Frosting
- 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.
- 2Pour batter into 3 greased, 9-inch round cake pans. Bake at 350 degrees for 20-25 minutes.
- 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.
- 4FOR THE FROSTING
- 5Combine 2 Tbsp. butter and cream cheese, beating until light and fluffy. Add powdered sugar, milk and vanilla; beat until smooth.
- 6Stir in 2 cups of coconut; reserve 1/2 cup of coconut for garnish. Refrigerate cake several hours or overnight for easier slicing.
About Coconut Cake with Cream Cheese Frosting
Course/Dish: Cakes, Other Desserts
Main Ingredient: Non-Edible or Other
Regional Style: American
Other Tag: Quick & Easy
