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Coconut Cake III

"A delicious coconut cake made from a cake mix with coconut cream cheese frosting and garnished with toasted coconut."
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servings 346 cals
Original recipe yields 24 servings (1 - 9x13 inch pan)


  • Calories:
  • 346 kcal
  • 17%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 45.5g
  • 15%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 289 mg
  • 12%

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.

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{{model.addEditText}} Print
  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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Read all reviews 182
  1. 201 Ratings

Most helpful positive review

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, coconu...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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, coconu...

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 ...

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...

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 b...

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 ...

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 ...

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...

Absolutely, insanely good! I followed the recipe exactly, except I baked it in 2 9" rounds. It was so moist and flavorful, and got raves from my guests.

I substituted a dark chocolate cake mix, and chocolate pudding for this recipe. I also used cream of coconut (found in Ethnic or liquor dept. of store) in place of veg. oil. Finally, I added co...