Toasted Coconut Cake Recipe

by Jillian Leslie on

Toasted coconut cake recipe | CatchMyParty.com

Since my husband loves coconut cake, and I’ve never made one before, I enlisted my favorite baker to create this toasted coconut cake recipe.

What makes this recipe so easy is that you start with basic yellow cake mix batter. Then you add coconut flakes, milk, and dry Jell-O coconut pudding mix to the batter to make it extra “coconutty” and moist.

Can you tell my daughter takes her baking job very seriously!

Toasted coconut cake recipe | CatchMyParty.com

Directions:

Preheat oven to 350°F.

Prepare cake batter, then stir in 2/3 cup coconut, 1/4 cup milk and dry coconut pudding mix into batter before pouring into prepared pans. Bake as directed on cake mix package. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.

Beat dry vanilla pudding mix, sugar and remaining milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP. Refrigerate until ready to assemble cake.

Stack cake layers on plate, filling with layers of 1 cup of the pudding mixture and 3/4 cup of the remaining coconut. Frost top and side of cake with remaining pudding mixture. Press remaining coconut into pudding mixture. Refrigerate 1 hour.

Here I had just made the easy frosting. But first…

Toasted coconut cake recipe | CatchMyParty.com

The official taster had to do her job! She gave it a big thumbs up and liked how light and fluffy it was, but just to be sure, had to do a few more tastings. Then came the fun part. The stacking, frosting, and coconut sprinkling!

Toasted coconut cake recipe | CatchMyParty.com

To add my own twist, I toasted  coconut flakes in the toaster, watching them carefully as not to let them burn, and sprinkled them on top. They added a nice toasted coconut flavor and made the cake looked so pretty.

Toasted coconut cake recipe | CatchMyParty.com

And finally, Daddy got to taste it, and can you believe he ate that whole piece?!

Toasted coconut cake recipe | CatchMyParty.com

Toasted Coconut Cake

This easy cake starts with a cake mix and adds some extras to make it truly delectable.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 507kcal

Ingredients

  • 1 package yellow cake mix 2-layer size
  • 2 ⅔ cups Baker’s Angel Flake Coconut
  • 1 ¼ cups cold milk
  • 1 box Jell-O Coconut Cream Flavor Instant Pudding 3.4 oz.
  • 1 box Jell-O Vanilla Flavor Instant Pudding 3.4 oz.
  • ¼ cup powdered sugar
  • 8 ounces Cool Whip

Instructions

  • Preheat oven to 350°F.
  • Prepare cake batter, then stir in 2/3 cup coconut, 1/4 cup milk and dry coconut pudding mix into batter before pouring into prepared pans. Bake as directed on cake mix package. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
  • Beat dry vanilla pudding mix, sugar and remaining milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in Cool Whip. Refrigerate until ready to assemble cake.
  • Stack cake layers on plate, filling with layers of 1 cup of the pudding mixture and 3/4 cup of the remaining coconut. Frost top and side of cake with remaining pudding mixture. Press remaining coconut into pudding mixture. Refrigerate 1 hour.

Notes

Make this cake your own by selecting your favorite cake mix and pudding flavors!

Nutrition

Calories: 507kcal | Carbohydrates: 76g | Protein: 5g | Fat: 21g | Saturated Fat: 18g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 535mg | Potassium: 232mg | Fiber: 5g | Sugar: 49g | Vitamin A: 66IU | Vitamin C: 0.4mg | Calcium: 170mg | Iron: 2mg
Tried this recipe?Let us know how it was!
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