Rave Review Coconut Cake

Name: Rave Review Coconut Cake
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 16-20 servings.
Cuisine: Comfort Food Desserts, Comfort Food Recipes
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

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

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.

Nutrition Facts

1 piece: 442 calories, 23g fat (12g saturated fat), 61mg cholesterol, 351mg sodium, 56g carbohydrate (42g sugars, 2g fiber), 4g protein.

Reviews

Click stars to rate

Average Rating:

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
gaylerene

Nov 6, 2009

Love this cake. So moist and yummy. Have made it several times. It has a place in my family cookbook with my favorite recipes I return to again and again.