Recipe by ANITA66
"A rich, moist, and delicious cake that tastes even better the next day!"
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flaked sweetened coconut
1 (3.5 ounce) package
instant coconut cream pudding mix
1 (14 ounce) can
1 (18.25 ounce) package
white cake mix
flaked sweetened coconut
1 (8 ounce) package
cream cheese, at room temperature
confectioners' sugar, or to taste
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.
This is one of the best cakes I ever tasted. Can't wait to make it again
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Toasted Coconut Cream Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 259
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