Coconut Cake III Recipe -
Coconut Cake III Recipe

Coconut Cake III

Recipe by  

"A delicious coconut cake made from a cake mix with coconut cream cheese frosting and garnished with toasted coconut."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 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 9x13 inch pan.
  2. Bake at 350 degrees F (175 degrees C) for 30 minutes or until done. Allow to cool.
  3. 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.
  4. Spread Icing on cake and sprinkle with browned coconut.
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Reviews More Reviews

Most Helpful Positive Review
Mar 28, 2008

This recipe is amazing. I used a white cake mix instead since that always reminds me of coconut cake. I also used coconut buttercream icing instead. 1/2 cup butter, 1/2 cup shortening, coconut flavoring, 1 lb powdered sugar, 2 or 3 TBS milk, and 2 cups coconut. It was so yummy. A HUGE hit on Easter!

Most Helpful Critical Review
Feb 21, 2008

Really disliked this recipe. The coconut and yellow cake do not mesh well, and the frosting was awful. Tasted like sweet cream cheese. Would not recommend this recipe.

Apr 17, 2003

Oh my gosh!!! This cake is wonderful. I took a couple of you alls suggestions and made a 9 inch 2 layer. It was very pretty and scrumptous. I added chopped candied pecans in place of the walnuts and made a little extra frosting because we are frosting freaks. Will definately make again and again!

Jul 30, 2005

This cake was great! I didn't even notice until after I put the cake in the oven that the cake mix I purchased already had pudding in it, and subsequently the cake required almost 45 minutes to bake. It turned out fine, though. I toasted some coconut in the oven for the topping. Will definitely make this again!

Sep 05, 2005

Delicious! I made the cake as recommended with the exception of nuts. It was terrific, very moist. I made one cake with the frosting recommended and toasted coconut - great. I made another batch as pinapple upside down cupcakes and they were so good that they didn't last the evening. I melted 1/2 tablespoon butter in bottom of cupcake tins, added some brown sugar to melted butter, put pinapple ring in bottom with cherry in center, cake batter on top. After cooking (25-30 min) I flipped them immediately onto wax paper then placed them on a plate. Beautiful and delicious! Each cupcake is a great individual serving but everyone took more than just one!!!! Enjoy!

Mar 26, 2007

Great cake, Diane! I exchanged the veg.oil with the cream of coconut. I stuck with the yellow mix as I don't care for white cake. Used Pecans instead of the walnuts, and used coconut pudding instead of the vanilla. Shredded the coconut up fine. For the frosting I used my own made up recipe as the one here would have been too sweet for my family. I bought instant coconut pudding and 8 oz of cream cheese. Mixed together and spread on cake. Put a thin layer of cool whip on top of the pudding mix and topped it off by adding toasted coconut on top. Had never toasted coconut before. So good that way. Easy-just put in oven for a few minutes. Keep an eye out as they brown up very quickly.

Apr 10, 2004

I made this cake for Easter and though It is Easter eve as of now I have to say I tasted it and it was great! The icing is awesome, and I would make it again anyday. While I was getting it all together I had serious doubts. 1)The coconut was really greasy, so maybe I would toast the coconut in the oven and avoid all that butter. 2) While icing the cake it looked really messy and I thought at some point that it tastes very good but doesn't give a nice appearance but once I was finished making things look nice, and sprinkling the coconut on top, it really came together great and it tasted great as well. So I would definetly make this cake. So if while making this cake you think that your doing it wrong or that it was a bad choice, stick it out and you'll see that this cake is great!

Apr 10, 2003

I made this cake for my husband's birthday, and he was thrilled! He LOVES coconut, and LOVED this cake! It gets better and better in the fridge, too. The only thing I would change is that I'd chop the coconut a bit before stirring it into the cake batter... some of the pieces were a little long and stringy when you picked up a bite with your fork! It was excellent though, and I'll definitely make it again.


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  • Calories
  • 346 kcal
  • 17%
  • Carbohydrates
  • 45.5 g
  • 15%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 17.5 g
  • 27%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 289 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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