Real Recipes From Real Home Cooks ®

jeanne's rave review cake

(1 rating)
Recipe by
Fran Miller
Parkersburg, WV

When Jeanne took this cake to covered dish dinners, whispers would go around as people tried to figure out how to get first in line before her Rave Review Cake was gone. True story! Jeanne was my late beloved mother-in-law. We shared more than just her son. We shared recipes! The week before she passed, I called her to find out how to make crockpot apple butter with my 3rd graders. I knew she would know and she did! Jeanne made this cake in 3 layers, but someone "borrowed" a cake pan, so I'll have to take that photo another time. Thank goodness, it still tastes just like... home. =^..^=

(1 rating)
yield serving(s)
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For jeanne's rave review cake

  • 1 1/3 c
  • 4
  • 1/4 c
    cooking oil
  • 1 box
    yellow cake mix
  • 1 pkg
    instant vanilla pudding mix (smaller size)
  • 2 c
    flaked coconut
  • 1 c
    pecan or walnut pieces
  • 4 Tbsp
    butter or margarine, divided 2 tbsp. & 2 tbsp.
  • 2 c
    flaked coconut
  • 8 oz
    block of cream cheese
  • 1/2 tsp
    vanilla extract
  • 3 1/2 c
    powdered sugar
  • 2 Tbsp
    milk, as needed

How To Make jeanne's rave review cake

  • 1
    Preheat oven to 350 degrees F. Prepare baking pan/s by misting well with cooking spray or Baker's Secret. Set aside for now.
  • 2
    In a large bowl, add the water, eggs, and oil. Mix for a few seconds with the mixer.
  • 3
    Add cake mix and pudding mix. Beat until blended, then beat on medium speed for 4 minutes.
  • 4
    With a sturdy spoon, stir in the coconut and nut pieces.
  • 5
    Pour into prepared pan/s. Bake at 350 degrees F. for as long as directed on the cake mix box. NOTE: For some reason, the toothpick test isn't very reliable for this cake. Watch the cake closely for the correct color and touch the middle of the cake lightly to see if it springs back. A lightly-browned cake is probably pure batter in the middle. Don't ask me how I know. =^..^= Remove the cooling cake/s from the pan/s after 10 minutes to finish cooling.
  • 6
    Sometime while the cake is baking or cooling, melt TWO tablespoons of butter or margarine in a skillet. Add the coconut and stir until browned as much as you like. Spread on waxed paper to cool.
  • 7
    Once the cake is cooling, put the other TWO tablespoons of butter or margarine in a medium mixing bowl, along with the block of cream cheese, to soften for about 30 minutes or so. Add the vanilla and beat until blended.
  • 8
    Add the powdered sugar and beat well. If the frosting is too stiff, add milk just ONE tablespoon at a time, mixing well after the addition, until the frosting is the consistency you like. Stir in the toasted coconut with a sturdy spoon.
  • 9
    Frost the cooled cake and refrigerate an hour or so, until the frosting is set. Refrigerate leftovers, if you have any.