For an extra layer of flavor, consider adding a tablespoon of rum extract to the cake batter or frosting. Pecans can be substituted for walnuts based on preference. Ensure that the cream cheese is fully softened to prevent lumps in the frosting. Store the cake in the refrigerator to maintain its moist texture.
Rave Reviews Coconut Cake
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PREP TIME20 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs 30 mins
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SERVING12 People
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VIEWS351
Embark on a delightful baking adventure with this luscious coconut cake, a symphony of moist textures and tropical flavors. Enhanced with the subtle richness of pudding mix, and crowned with a toasted coconut topping, it's an effortlessly elegant centerpiece for any celebration.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate86 g
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Cholesterol91 mg
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Fiber4 g
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Protein7 g
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Saturated Fat16 g
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Sodium578 mg
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Sugar66 g
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Fat32 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans to ensure easy release. (Prep time: 5 minutes)
02 Step
Recipe View In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, water, eggs, and vegetable oil. Beat with an electric mixer at medium speed for 4 minutes, until well combined. Gently fold in 2 cups of the flaked coconut and the chopped walnuts. (Prep time: 7 minutes)
03 Step
Recipe View Evenly divide the batter among the prepared cake pans. Bake in the preheated oven for 35 minutes, or until a wooden skewer inserted into the center comes out clean. (Bake time: 35 minutes)
04 Step
Recipe View Let the cakes cool in the pans for 15 minutes before inverting them onto a wire rack to cool completely. (Cooling time: 15 minutes)
05 Step
Recipe View To prepare the toasted coconut topping: Melt 2 tablespoons of butter in a skillet over medium-low heat. Add 2 cups of flaked coconut and stir constantly until golden brown and fragrant, about 5-7 minutes. Transfer the toasted coconut to a plate lined with paper towels to cool completely. (Prep time: 7 minutes)
06 Step
Recipe View For the frosting: In a large mixing bowl, cream together the remaining 2 tablespoons of softened butter and the cream cheese until smooth and fluffy. Gradually add the confectioners' sugar, alternating with the milk, beating well after each addition. Stir in the vanilla extract and 1 3/4 cups of the toasted coconut. (Prep time: 10 minutes)
07 Step
Recipe View To assemble the cake: Place one cake layer on a serving plate or cake stand. Spread with a generous layer of frosting. Repeat with the remaining cake layers. Frost the top and sides of the cake with the remaining frosting. Sprinkle the remaining toasted coconut over the top of the cake. (Assembly time: 10 minutes)
08 Step
Recipe View Refrigerate for at least 30 minutes to allow the frosting to set before serving. (Chill time: 30 minutes)
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Bessie Franey
May 28, 2024I added a layer of raspberry jam between the cake layers for a little extra flavor. It was a great addition!
Murray Beier
May 10, 2024I followed the recipe exactly and it turned out perfectly. The toasted coconut frosting is amazing!
Torrey Boehm
Mar 10, 2024I used coconut milk instead of regular milk in the frosting and it gave it a fantastic coconut flavor boost!
Sonny Veum
Dec 7, 2023This recipe is so easy to follow, even for a beginner baker like me. I'll definitely be making this again.
Edgardo Sawayn
Dec 5, 2023This cake was a huge hit at my daughter's birthday party! Everyone raved about how moist and delicious it was.
Mark Kunde
Apr 11, 2023The cake was a little too sweet for my taste, so I reduced the amount of confectioners' sugar in the frosting. It was much better that way.