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.
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
Reviews
EXCELLENT!
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!
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.
yummy, moist!!!
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.
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.
I like this
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
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