Menu
Coconut Cream Cake Coconut Cream Cake
Favorite Coconut Cake Favorite Coconut Cake
Incredible Coconut Cake Incredible Coconut Cake
Coconut Dream Cake Coconut Dream Cake
Coconut Layer Cake Coconut Layer Cake
Coconut Cream Yummy Cake Coconut Cream Yummy Cake
Best Coconut Chocolate Cake Best Coconut Chocolate Cake
Coconut Cake Supreme Coconut Cake Supreme
Coconut Carrot Cake Coconut Carrot Cake
Lemon Coconut Cake Lemon Coconut Cake
Coconut Apple Cake Coconut Apple Cake
Coconut Cream Dream Cake Coconut Cream Dream Cake
Banana Coconut Cake Banana Coconut Cake
Coconut Fudge Cake Coconut Fudge Cake
Sunny Coconut Cake Sunny Coconut Cake
White Chocolate Coconut Cake White Chocolate Coconut Cake
Coconut Italian Cream Cake Coconut Italian Cream Cake
Coconut Cake with White Chocolate Frosting Coconut Cake with White Chocolate Frosting
Coconut Pineapple Cake Coconut Pineapple Cake
Coconut-Topped Oatmeal Cake Coconut-Topped Oatmeal Cake

Rave Review Coconut Cake

10 reviews
Test Kitchen Approved
Total Time

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

Makes

20 servings

Updated: May. 06, 2023
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.
Rave Review Coconut Cake
Rave Review Coconut Cake Recipe photo by Taste of Home
Next Recipe

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 large eggs, room temperature
  • 1/4 cup vegetable oil
  • 2 cups sweetened shredded coconut
  • 1 cup chopped pecans
  • FROSTING:
  • 4 tablespoons butter, divided
  • 2 cups sweetened shredded coconut
  • 1 package (8 ounces) cream cheese
  • 2 teaspoons milk
  • 1/2 teaspoon vanilla
  • 3-1/2 cups confectioners' sugar

Directions

  1. 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.
  2. 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.