My mother in law keeps the ingredients for this coconut cake on hand at all times for a “cheat” dessert that tastes like it is made from scratch but takes less time and effort. One of the secrets is the cream cheese frosting and substituting coconut milk for the water.
Ingredients
For Cake:
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1 1/3 cups coconut milk
4 eggs
1/4 cup vegetable oil
2 cups flaked coconut
1 cup chopped walnuts
For Coconut Topping:
4 tablespoons butter, melted
2 cups flaked coconut
For Frosting:
2 teaspoons milk
1/2 teaspoon vanilla extract
1 (8 ounce) package cream cheese
3 1/2 cups confectioners’ sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan. In a large bowl, combine cake mix, pudding mix, water, eggs and oil. Blend for 4 minutes. Stir in 2 cups coconut and the chopped nuts. Pour into a greased 9×13 inch pan. Bake at 350 degrees F (175 degrees C) for 30 minutes or until done. Allow to cool.
To Make Coconut Cream Cheese Frosting: Melt 2 Tablespoons of butter over low heat. Add 3/4 cup of the coconut and stir until browned. Dry on paper towel. Cream other 2 tablespoons butter with cream cheese. Alternately add milk and powdered sugar. Add vanilla. Stir in remaining 1-1/4 cup coconut. Spread Icing on cake and sprinkle with browned coconut.
Oh, my! Does that cake look delicious! My daughter LOVES coconut; I’ll have to give this one a try!
This looks absolutely delish!
We have just starting uses coconut milk more and it really is good stuff…we used it for rice the other day and it was amazingly creamy and had a hint of coconut flavor. Love the cake…making me hungry!
This looks very tasty.
Yum! 🙂
I love coconut too bad nobody else here will eat it 🙁 looks good
Mmm, I haven’t had coconut cake for a while and now I’m hungry for it!
Coconut cake is my fave!!!