The Butterfly Garden Toasted Coconut Cake

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White Layer Cake

  • 1 (18.25 ounce) box white cake mix (do not use one with "pudding-in-the-mix")
  • 1 (3 3.4 ounce) box vanilla instant pudding mix
  • 1/4 cup vegetable oil
  • 4 eggs
  • 1 1/3 cups flaked coconut
  • 1 cup chopped pecans or walnuts (optional)

Coconut Cream Cheese Frosting

  • 4 tablespoons butter, divided
  • 2 1/2 cups flaked coconut
  • 1 (8 ounce) package cream cheese, softened
  • 1 (16 ounce) package confectioners' sugar
  • 2 teaspoons milk
  • 1/2 teaspoon vanilla extract


  1. White Layer Cake: Heat oven to 350 degrees F. Grease and dust with flour two round, 9-inch cake pans.
  2. Combine cake mix, pudding mix, oil and eggs with 1 1/3 cups water; beat just until combined, using an electric mixer's medium speed (about 2 minutes). Stir in coconut and nuts, if using.
  3. Spoon batter into cake pans. Bake 20 to 25 minutes. Cool in pans 10 minutes; remove layers from pans and let cool completely on wire racks.
  4. Coconut Cream Cheese Frosting: Melt 2 tablespoons butter in a large skillet; stir in coconut. Cook, stirring constantly, over medium heat until coconut begins to tan and edges are golden brown (about eight minutes). Set aside.
  5. Combine remaining 2 tablespoons butter and cream cheese; beat with an electric mixer until no lumps remain and mixture is smooth and creamy. Add confectioners' sugar, milk and vanilla extract; beat until smooth. Stir in 2 cups of the toasted coconut (reserve 1/2 cup for garnish).
  6. To assemble: Place a cooled cake layer on cake plate. Spread with frosting; repeat with remaining layer. Frost sides of cake. Sprinkle reserved toasted coconut on top.

Serves 12 to 16.

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