Coco Nut Cake and Coconut Cream Cheese Frosting

Name: Coco Nut Cake and Coconut Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 ounce) package yellow cake mix; 1 (3 1/2 ounce) packagejello instant pudding mix; 1 ⅓ cups water; ¼ cup oil; 4 eggs; 2 cups bakers coconut; 1 cup chopped walnuts or 1 cup pecans; 4 tablespoons butter; 2 cups coconut; 1 (8 ounce) package cream cheese; 2 teaspoons milk; 3 ½ cups sifted powdered sugar; ½ teaspoon vanilla extract

Servings: persons

1 (18 ounce) package yellow cake mix
1 (3 1/2 ounce) packagejello instant pudding mix
1 ⅓ cups water
¼ cup oil
4 eggs
2 cups bakers coconut
1 cup chopped walnuts or 1 cup pecans
4 tablespoons butter
2 cups coconut
1 (8 ounce) package cream cheese
2 teaspoons milk
3 ½ cups sifted powdered sugar
½ teaspoon vanilla extract

1
Cake: Blend cake mix, pudding mix, water, eggs and oil.
2
Beat 4 (and four is underlined) minutes medium speed.
3
Stir in coconut and nuts.
4
Pour into 3 greased and floured 9-inch layer pans.
5
Bake at 350 for 35 minutes.
6
Cool in pans 15 minutes.
7
Chen cool, frost with coconut cream cheese frosting (recipe included here).
8
Frosting: Melt 1/2 of butter in skillet and add coconut.
9
Stir constantly (that is underlined) over low heat until golden brown.
10
Spread coconut on paper towels to cool.
11
Cream other 1/2 of butter with cream cheese, add milk beat in sugar gradually.
12
Blend in vanilla.
13
Stir in 1 3/4 cups coconut.
14
Spread on tops of layers.
15
Sprinkle remaining coconut on top.

1062

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (18 ounce) package yellow cake mix, 1 (3 1/2 ounce) packagejello instant pudding mix, 1 ⅓ cups water, ¼ cup oil, and more.

Yes, Coco Nut Cake and Coconut Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coco Nut Cake and Coconut Cream Cheese Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions