Perfumed Coconut Cake Recipe
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Perfumed Coconut Cake

"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."

Rating: This weblink has been rated 13 times with an average star rating of 4.4 Read Reviews (13)

Rate/Review | 866 people have saved this

Prep Time:
30 Min
Cook Time:
10 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 10 servings
 

Ingredients

  • Cake
  • 1 (18.25 ounce) package yellow cake mix without pudding
  • 1 (3.5 ounce) package instant coconut cream pudding mix
  • 3 large eggs
  • 1 cup coconut milk (not coconut cream)
  • 1 teaspoon coconut extract
  • 1/2 cup butter, softened
  •  
  • Frosting
  • 1 cup butter, softened
  • 7 cups powdered sugar
  • 1/4 cup milk or cream (use coconut milk if you have some leftover)
  • 1 teaspoon coconut extract
  • 3/4 cup shredded coconut
  • 3 tablespoons chopped pecans (optional)

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 961 | Total Fat: 43.9g | Cholesterol: 140mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 26, 2007 by KTCRUISER 
WOW. I think I died and went to heaven. After a dry run last week, I made this cake again... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 4, 2007 by HotPad 
A friend and I made this for a Hawaiian party and it was fantastic. You can cut the icing... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 4, 2007 by ovenlovin 
don't know what i did wrong, but this cake did not impress me. i bake for a living and was not... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 1, 2007 by Amber 
I am a coconut fanatic and try a new coconut recipe every week. This is by far the best... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 28, 2007 by collectiveefforts 
I made this cake for work. It is a wonderful cake with coconut flavor bursting throughout. ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 24, 2007 by JP 
This has alot of flavor and is very rich. Everybody has to have some. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 28, 2008 by Kalyana 
Followed this recipe almost exact, except I couldn't find a cake mix without pudding already... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 17, 2008 by SunnyByrd Supporting Member (Click to learn more about Supporting Membership)
I made this cake in a bundt pan, so had to cook about 50 minutes. Also used a bit more toasted... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 25, 2008 by Peculiah 
I made this cake on Sunday morning and it truly does smell divine! The cake is easy to whip up... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 26, 2008 by GrandyY6 
This only needs to be refrigerated if you use fresh coconut. My cake fell, but it did taste... MORE

 
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