Toasted Coconut Cream Cake Recipe -
Toasted Coconut Cream Cake  Recipe
  • READY IN 2 hr

Toasted Coconut Cream Cake

Recipe by  

"A rich, moist, and delicious cake that tastes even better the next day!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    40 mins
  • COOK

    40 mins

    2 hrs


  1. Preheat oven to 350 degrees F (175 degrees C). Spray 2 9-inch round cake pans with cooking spray, and set aside.
  2. Spread 2 cups of flaked coconut onto a baking sheet, and toast in the preheated oven, stirring often, until lightly browned and fragrant, 8 to 10 minutes. Set the toasted coconut aside.
  3. Place the pudding mix and coconut milk in the work bowl of an electric mixer, and mix on Low speed until thoroughly combined, about 1 minute. Add the cake mix, yogurt, vegetable oil, eggs, and remaining 1/2 cup flaked coconut and mix on Medium speed until the batter is smooth, about 2 minutes. Pour the batter into the prepared cake pans, smoothing the top with a spatula if necessary.
  4. Bake in the oven until the top is lightly browned and the cake springs back when pressed gently, about 40 minutes. Let the cakes cool in the pans for 20 minutes before removing to a wire rack to finish cooling.
  5. To make frosting, place the cream cheese into the work bowl of an electric mixer and beat on Low speed until the cream cheese is softened, about 30 seconds. Beat in the confectioners' sugar, milk, and vanilla extract, and beat on Medium speed until the frosting is thick and fluffy, about 2 minutes.
  6. Spread the cream cheese frosting over the top of one of cooled cake rounds, place the second cake round on top of the frosted round and spread the remaining frosting evenly over the layered cake. Press the toasted coconut gently into the top and sides of the cake.
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Reviews More Reviews

Aug 26, 2009

Sometimes you win with untested recipes, sometimes you lose. Let's just say I didn't win on this one. As the first reviewer of this recipe, I had no warnings or tips to go by, yet I think I should have known this would flop. With pudding, yogurt and then a whole can of coconut milk, I think I should have recognized that it was all just too much for one little ol' cake mix to support! The result was heavy and dense, almost wet, with no crumb to speak of and barely resembled cake. Perhaps this is what the submitter intended? As for the frosting, I didn't even try it. I knew a mere cup of confectioners' sugar for one package of cream cheese just wasn't going to work. I opted to use another cream cheese frosting recipe but it didn't matter as the entire cake, with all its many ingredients, was tossed.

Jan 25, 2011

This is one of the best cakes I ever tasted. Can't wait to make it again


5 Ratings

May 04, 2012

Unfortunately a novice gave this recipe a bad wrap! My wife and I have used this for MANY party occasions and have been asked for the recipe every time. It's a super moist cake and pleasant on the taste buds for sure!

Jun 21, 2012

I made this recipe into cupcakes. Flavor is great but the cupcakes sunk in the middle and they also shrunk. I'm not sure if the same thing happens when it's made into a cake. If I were to make the recipe again (as cupcakes) I would remove one egg and reduce the amount of yogurt to be more inline with the wet ingredients called for on the box.

Jun 26, 2014

I made a few cupcakes and they all sunk in in the middle - fail. Used the rest to make 2 round cakes and they are hardly cake-like.


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  • Calories
  • 532 kcal
  • 27%
  • Carbohydrates
  • 63.6 g
  • 21%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 28.7 g
  • 44%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 7.2 g
  • 14%
  • Sodium
  • 504 mg
  • 20%

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

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