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Coconut Cake

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  • 1 (18.25 ounce) box white cake mix plus ingredients to make cake
  • 1 teaspoon vanilla extract

Frosting and Filling

  • 3/4 cup cold milk
  • 1 box white chocolate instant pudding
  • 1/4 cup powdered sugar
  • 8 ounces Cool Whip, thawed
  • 1/3 cup cherry jam
  • 1 cup sweetened coconut flakes


  1. Heat oven to 325 degrees F. Cut circle of parchment paper to fit bottom of springform pan. Spray pan with Pam, place parchment paper in pan.
  2. Prepare cake mix according to package directions, adding vanilla extract with water. Pour batter into pan.
  3. Bake for 60 to 65 minutes or until center tests clean.
  4. Cool on rack for 10 minutes.
  5. Run knife around edge and release from pan. Cool completely.
  6. Place cooling rack over top of cake, invert, remove bottom of pan and parchment, invert cake onto serving plate. Cut cake in half.
  7. Combine milk, pudding mix and powdered sugar. Whisk for 1 to 2 minutes or until pudding begins to thicken. Fold in Cool Whip.
  8. To assemble cake: spread jam over bottom half of cake. Spread 1 cup frosting over jam. Top with remaining cake layer. Spread top and sides of cake with frosting. Gently pat coconut over cake.
  9. Refrigerate for 1 hour.

Per Serving (excluding unknown items): 170 Calories; 7g Fat (36.2% calories from fat); 1g Protein; 25g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 164mg Sodium

Exchanges: 0 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates

Recipe credit: Pampered Chef