Perfumed Coconut Cake Recipe - Allrecipes.com
Perfumed Coconut Cake Recipe
  • READY IN 40 mins

Perfumed Coconut Cake

Recipe by  

"This cake tastes like no other coconut cake - moist beyond belief with the coconut flavor perfuming every bite. Your house will smell divine while this is baking. I made this for my French boss who didn't believe that good baking could come from cake mixes. Voila! He's a convert. What you don't eat as a dessert tastes fabulous the morning after with coffee."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    30 mins
  • COOK

    10 mins
  • READY IN

    40 mins

Directions

  1. Preheat oven to 350 degrees F (180 degrees C). Grease and flour two 8-inch round cake pans.
  2. Put the cake mix and the instant pudding in a mixing bowl and stir until completely combined. Crack in the 3 eggs, then add the coconut milk, coconut extract, and butter.
  3. Blend for approximately 3 minutes in a stand mixer, or 5 minutes with hand-held mixer. This will give the pudding time to develop.
  4. Spread the batter evenly in the two prepared cake pans. Bake for about 30 minutes in the preheated oven, or until the cakes are set and just beginning to pull away from the sides of the pans.
  5. Remove from the oven and let the cakes cool completely. Because they are moist the cakes will be heavy. Don't worry.
  6. Whip the frosting ingredients together until completely fluffy. (Add a tablespoon of milk at a time if you need it to whip up fluffier.)
  7. Frost the cooled cake, placing the first cake layer round side down on a plate, then spread frosting across the middle. Put the flat side of the other layer down on frosted center. Frost sides and top of cake.
  8. Toast some coconut until golden brown (not dark brown) in the oven. If you are using the pecans, toast them as well. Toss nuts and coconut together, then sprinkle on top of the cake.
  9. Refrigerate cake if not serving within one or two hours. Bring to room temperature for at least one hour before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jul 26, 2007

WOW. I think I died and went to heaven. After a dry run last week, I made this cake again with a couple of small changes, which I think improved it, even though it is an AWESOME cake just as it is. First, I added 1/2 cup of shredded coconut to the batter, and the biggest and the best change was that I made a cream cheese frosting, adding the coconut extract. I always slightly underbake my cakes and I suggest you do the same...

 
Most Helpful Critical Review
Aug 04, 2007

don't know what i did wrong, but this cake did not impress me. i bake for a living and was not happy with recipe. followed recipe did not experience the coconut aroma mentioned and cake was not real moist as promised. icing called for 7 cups of sugar, i used 5 and that was plenty..was still very sweet. will not be making this again.

 

36 Ratings

Aug 04, 2007

A friend and I made this for a Hawaiian party and it was fantastic. You can cut the icing recipe in half, though, if you don't like thick frosting.

 
Jan 24, 2011

I am a coconut-aholic, but this was just too sweet for me. The cake part was moist and good, but would be better with an icing that's toned down a bit. Very pretty, but just way too sweet.

 
Oct 01, 2007

I am a coconut fanatic and try a new coconut recipe every week. This is by far the best coconut cake I have ever made or tasted. It got rave reviews and recipe request with our small group Bible study last night. The frosting recipe definately make too much. So I used my leftovers on a second cake a week later. I bulked it up with a little more coco milk and powdered sugar. Stored it in the fridge while cake cooled. I whipped it up with the beaters again when I went to frost my cake. Everything seemed fine, but as I was frosting, it started melting and sort of turned into a big mess. Not sure what happened there, but still delicious and no complaints! I will make this recipe over and over! Oh, I couldn't find "instant" coconut cream pudding in our store, so I used the "cook and serve" variety in the recipe the same way.

 
Sep 18, 2009

Okay..I loved everything about this cake! The icing on the other hand..was not so crazy about! It didn't seem to pair well with the cake and I wish I hadn't added it to the cake after all was said and done. It was too sweet and I wasn't crazy about the texture or taste. I would DEFINITELY make the cake again but I will look for another icing recipe to use in place of the one listed.

 
Feb 25, 2008

I made this cake on Sunday morning and it truly does smell divine! The cake is easy to whip up although I did have to use regular coconut pudding mix as I could not find any of the instant kind. The cakes were VERY moist, so much so that I cracked one taking it out of the pan. I will know better next time. One other thing that I did was make less frosting. I used about 1/4 cup of butter, 1/4 cup coconut milk, 1/2 tsp coconut extract and 2 cups icing sugar and there was just enough frosting to cover the cake. Everyone who tries this cake, loves it! Not to mention, it is very light tasting.

 
Jul 28, 2007

I made this cake for work. It is a wonderful cake with coconut flavor bursting throughout. All of my co-workers raved about it. I am going to make one for home now, but I am going to soak the left over coconut milk into the bread like my mom always did on her coconut cakes.

 

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Nutrition

  • Calories
  • 959 kcal
  • 48%
  • Carbohydrates
  • 141.1 g
  • 46%
  • Cholesterol
  • 138 mg
  • 46%
  • Fat
  • 43.5 g
  • 67%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 682 mg
  • 27%

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

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About the Cook

Simply American
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