coconut cake with cream cheese frosting

★★★★★ 2 Reviews
★★★★★ 2 Reviews
serves 10-12
prep time 5 Min
cook time 25 Min
method Bake

Ingredients For coconut cake with cream cheese frosting

  • 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

How To Make coconut cake with cream cheese frosting

  • 1
    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.
  • 2
    Pour batter into 3 greased, 9-inch round cake pans. Bake at 350 degrees for 20-25 minutes.
  • 3
    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.
  • 4
    FOR THE FROSTING
  • 5
    Combine 2 Tbsp. butter and cream cheese, beating until light and fluffy. Add powdered sugar, milk and vanilla; beat until smooth.
  • 6
    Stir in 2 cups of coconut; reserve 1/2 cup of coconut for garnish. Refrigerate cake several hours or overnight for easier slicing.
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