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Coconut Cake




  • 1 (18.25 ounce) box yellow cake mix
  • 1 small box vanilla instant pudding and pie filling
  • 1 1/3 cups water
  • 4 eggs
  • 1/4 cup vegetable oil
  • 2 cups flaked coconut
  • 1 cup chopped pecans or walnuts

Coconut-Cream Cheese Frosting

  • 4 tablespoons butter or margarine
  • 2 cups flaked coconut
  • 8 ounces cream cheese, softened
  • 2 teaspoons milk
  • 3 1/2 cups sifted confectioners' sugar
  • 1/2 teaspoon vanilla extract


  1. Heat oven to 350 degrees F. Grease and flour three 9-inch layer pans.
  2. Blend cake mix, pudding mix, water, eggs and oil in large mixer bowl. Beat at medium speed of electric mixer for 4 minutes.
  3. Stir in coconut and walnuts.
  4. Pour into prepared pans. Bake for 35 minutes.
  5. Cool in pans for 15 minutes; remove and cool on rack.
  6. Fill and frost with Coconut-Cream Cheese Frosting.
  7. Frosting: Melt 2 tablespoons of the butter in skillet. Add coconut; stir constantly over low heat until golden brown.
  8. Spread coconut on absorbent paper to cool.
  9. Cream remaining 2 tablespoons butter with cream cheese.
  10. Add milk and sugar alternately, beating well.
  11. Add vanilla extract.
  12. Stir in 1 3/4 cups of the coconut.
  13. Spread on tops and sides of cake layers.
  14. Sprinkle with remaining coconut.

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