Rave Review Coconut Cake Recipe

Rave Review Coconut Cake Recipe photo by Taste of Home

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This is just a wonderful, delicious cake-it's one of the best! I got the recipe after tasting the cake at a church supper...I've used it many times since.

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Rave Review Coconut Cake Recipe

Prep: 25 min. Bake: 25 min. + cooling

Yield: 16-20 Servings

25 25 50

Ingredients

CAKE:
1 package yellow cake mix (regular size)
1 package (3-1/2 ounces) instant vanilla pudding mix
1-1/3 cups water
4 eggs, room temperature
1/4 cup vegetable oil
2 cups coconut
1 cup chopped pecans
FROSTING:
4 tablespoons butter, divided
2 cups coconut
1 package (8 ounces) cream cheese
2 teaspoons milk
1/2 teaspoon vanilla
3-1/2 cups confectioners' sugar

Directions

In a large bowl, blend cake mix with pudding, water, eggs and oil. Beat at medium speed for 3 minutes. Stir in coconut and nuts. Pour into three greased and floured 8-in. round baking pans. Bake at 350° for 25-30 minutes or until cake springs back when touched in center. Cool in pans for 10 minutes. Remove to rack to complete cooling.
For frosting, melt 2 tablespoons butter in skillet; add coconut and stir constantly over low heat until golden brown. Spread coconut on absorbent paper towel to cool. Cream remaining 2 tablespoons butter with cream cheese, milk and vanilla. Add sugar, beating well to blend. Stir in 1-1/2 cups toasted coconut; spread on top and sides of cake. Sprinkle remaining coconut over cake. Yield: 16-20 servings.

Nutritional Facts 1 serving (1 piece) equals 442 calories, 23 g fat (12 g saturated fat), 61 mg cholesterol, 351 mg sodium, 56 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Rave Review Coconut Cake in Country June/July 1990, p51