Coconut Cake

This is the best Coconut Cake recipe! Coconut pudding mix and toasted coconut flakes are baked into this moist cake mix cake then topped with a coconut cream cheese frosting.

Prep Time30 mins

Cook Time30 mins

Total Time1 hr

Course: Dessert

Cuisine: American

Keyword: cream cheese frosting, easy, toasted coconut

Servings: pieces

Calories: 433kcal

Author: Jennifer Debth

Equipment

Ingredients

Coconut Cake

1 (15.25 oz) package yellow cake mix
1 (3.4 oz) package instant coconut pudding mix
1 cup canned full fat coconut milk
5 large eggs room temperature
1/3 cup coconut oil melted and cooled slightly
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1/4 teaspoon salt
2 cups sweetened shredded coconut

Cream Cheese Frosting

1 (8 oz) package cream cheese softened to room temperature
1/2 cup unsalted butter softened to room temperature (1/2 cup = 1 stick)
2 cups powdered sugar
1 (3.4 oz) package instant coconut pudding mix *
6 tablespoons canned full fat coconut milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt
1 cup toasted sweetened shredded coconut **
1 cup toasted chopped pecans **

US Customary - Metric

Instructions

Coconut Cake

Preheat oven to 350 degrees F and grease a 9x13 inch baking dish with cooking spray.
In a large bowl, combine cake mix, pudding mix, coconut milk, eggs, coconut oil, vanilla extract, almond extract, and salt.
Stir in 2 cups coconut.
Pour into the prepared pan and bake in preheated oven for 30-40 minutes (mine was perfect at 38), or until an inserted toothpick comes out clean.
Remove from oven and cool completely before frosting.

Cream Cheese Frosting

Place cream cheese and butter into a medium sized bowl.
Use a hand or stand mixer and beat until smooth, about 2 minutes.
Add in powdered sugar, pudding mix, milk, vanilla extract, almond extract, and salt.
Beat until smooth.
Frost cooled cake, then sprinkle evenly with the toasted coconut and pecans.
Cut into pieces and enjoy!
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Notes

*There’s a slight grittiness from the pudding mix - if you keep beating, it goes away, but regardless, you can’t really tell once you have it with the the coconut, pecans, and cake.

**How to toast coconut and pecans: preheat oven to 350 degrees F. Spread coconut and pecans evenly onto an unlined rimmed baking sheet. Bake in preheated oven for 2-5 minutes, stirring occasionally, until the coconut is golden brown.

Nutrition