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Rave Review Coconut Cake

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.
  • Total Time
    Prep: 25 min. Bake: 25 min. + cooling
  • Makes
    16-20 servings


  • 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
  • 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


  • 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.

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Average Rating:
  • Sherrieboudinot
    Sep 29, 2020


  • smith4521
    Dec 15, 2017

    I have been making this wonderful cake for years. It is my "go to" cake and everybody asks me to make it for every occasion. I just made another just this morning for our family Christmas get together. However, I do make a different frosting that is much lighter and not as sweet. This cake has never failed me and is a hit wherever I take it. It is my 25 year old son's favorite cake!

  • manga
    Nov 7, 2016

    I made this in a 9 x 13" pan. I thought it was moist and okay. Did not blow me away.I did not toast the coconut. I just added it into the frosting.

  • deb9962
    Dec 17, 2015

    yummy, moist!!!

  • buffetfan
    Oct 18, 2015

    I have made this cake many times and it is probably my very favorite cake. Toasting the coconut for the frosting cuts the sweetness a bit giving this cake perfect balance. The coconut and nuts in the batter add a delicious texture. My Mom made this cake for years and has the original clipping! It is the staple Easter dessert in our house but I make it throughout the year. As a Volunteer Field Editor I highly recommend this cake for any occasion.

  • MaggsMunchies
    Jun 29, 2014

    This cake is one of my favorites. When I really want to wow a crowd this is the one I use. It keeps very well. It gets better and more moist every day.

  • chin-chilla
    May 21, 2014

    I like this

  • cookadoodle
    Feb 28, 2011

    i made it for a coconut lover and she loved it, it wasnt too sweet just right. also the cake was pretty spongey. didnt make any frosting

  • Isolda
    Jan 26, 2010

    No comment left

  • kelligirl1962
    Nov 9, 2009

    No comment left