Rave Reviews Coconut Cake

Rave Reviews Coconut Cake

79

"A wonderful moist coconut cake perfect for birthday parties. Walnuts and pecans are interchangeable in this recipe."
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 693 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 693 kcal
  • 35%
  • Fat:
  • 34.9 g
  • 54%
  • Carbs:
  • 90.9g
  • 29%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 578 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 or 9 inch round cake pans.
  2. Blend the cake mix, pudding mix, water, eggs and oil in a large mixing bowl. Beat at medium speed for 4 minutes. Stir in 2 cups of the coconut and the chopped walnuts. Pour the batter into the prepared pans.
  3. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cakes cool in pans for 15 minutes then remove and finish cooling on rack.
  4. To Make Frosting: Melt the butter or margarine in a skillet. Add the 2 cups flaked coconut and stir constantly over low heat until golden brown. Spread coconut on absorbent paper to cool.
  5. Cream the remaining 2 tablespoons butter or margarine with the cream cheese. Add the milk and confectioners' sugar alternately, beating well. Add the vanilla and stir in 1 3/4 cups of the toasted coconut.
  6. To Assemble Cake: Spread tops of cooled cake layers with some of the frosting. Stack them and then frost the sides of the cake. Sprinkle Cake with the remaining toasted coconut.

Reviews

79
  1. 90 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Good but there's an error in the recipe. The first step that uses butter should say to melt only half the butter to fry the coconut - it doesn't say that but later says use the remaining butter...

Most helpful critical review

Sorry to have to give this recipe its first bad review...there must be something REALLY wrong with one or more of the ingredient measurements or the amount of time to bake. Both the cake and th...

Good but there's an error in the recipe. The first step that uses butter should say to melt only half the butter to fry the coconut - it doesn't say that but later says use the remaining butter...

Sorry to have to give this recipe its first bad review...there must be something REALLY wrong with one or more of the ingredient measurements or the amount of time to bake. Both the cake and th...

This cake is very good!! But... I did make a couple of changes. I used 3 Jumbo eggs, 1/3 cup oil, and omitted the walnuts. I toasted the coconut in a 350 degree oven for about 10 mins before add...

This cake is wonderful! I substituted coconut cream pudding mix for the vanilla and coco loco coconut milk for one cup of the water. I actually forgot to add the vegetable oil. It was so deli...

I scaled this recipe down (from the original 12 to 9), which was the perfect amount to make 12 standard size cupcakes. I baked them at 350 for 20 to 25 minutes and they turned out great - just m...

Amazing cake, but as others have said, not near enough icing. I doubled it the second time I made it and it was gobbled up! Even my husband who fussed that he "didn't really like coconut", ate m...

This is moist and flavorful. And like its name, always gets rave reviews. I make this cake occasionally for special functions. Most recently I served it at a baby shower, using Pineapple Filling...

I made this cake for my two grandkids for Easter. They loved it. I decorated some of the coconut green for the top layer and added chocolate candy eggs, jelly beans, etc. I also filled between...

I needed to make a coconut cake for a hawaiian-themed dinner with some friends, and this turned out wonderful. Everyone absolutely loved it! I basically followed the recipe, except for a few m...