Top this rich and indulgent coconut cake with a delicate swirl of grated lemon peel to add a little color.

Advertisement

Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Prepare cake batter as directed on package; stir in 2/3 cup of the coconut. Pour evenly into two 9-inch round baking pans. Bake as directed on package. Cool in pans 10 min.; remove to wire racks. Cool cakes completely.

    Advertisement
  • Pour milk into medium bowl. Add dry pudding mix and sugar. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in whipped topping. Refrigerate 15 min.

  • Place one cake layer on serving plate; spread top with 1 cup of the pudding mixture. Sprinkle with 3/4 cup of the remaining coconut; cover with second cake layer. Spread top and side with remaining pudding mixture; press remaining coconut into pudding mixture. Refrigerate at least 1 hour. Store leftovers in refrigerator.

Nutrition Facts

240.9 calories; 2.1 g protein; 38.2 g carbohydrates; 1.7 mg cholesterol; 303.1 mg sodium. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/03/2008
This cake is beautiful and very big and impressive. It tastes pretty good for a cake-mix and coolwhip-type cake and is better made a day ahead and chilled. Top with some toasted coconut for added flavor. Read More
(21)

Most helpful critical review

Rating: 3 stars
09/08/2009
PatA- It sounds like you haven't even tried the cake recipe. There really is no need then to bring the average rating down by giving it your 1 Star. Read More
(20)
16 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
04/03/2008
This cake is beautiful and very big and impressive. It tastes pretty good for a cake-mix and coolwhip-type cake and is better made a day ahead and chilled. Top with some toasted coconut for added flavor. Read More
(21)
Rating: 3 stars
09/08/2009
PatA- It sounds like you haven't even tried the cake recipe. There really is no need then to bring the average rating down by giving it your 1 Star. Read More
(20)
Rating: 1 stars
06/15/2009
I wish that the cakes that are made with processed mixes were labeled in the heading......I'm tired of looking for a homemade cake and coming up with cake mix after cake mix. Read More
(15)
Advertisement
Rating: 5 stars
07/12/2010
This cake is just delicious - it's a huge hit everytime I make it! I also love that it is so easy to make and that I always have the ingredients on hand. I make it in 3 layers rather than 2 and I use the larger size pudding with a tick less than 1/2 c. extra milk (I use whole milk for the pudding and extra creamy whipped topping). I leave everything else the same. Best made two days in advance. Read More
(8)
Rating: 5 stars
05/27/2010
This is such a great quick and very yummy cake...my whole family loves it. And with time always running away you can still get the homemade feel with this wonderful recipe! Read More
(6)
Rating: 5 stars
11/04/2009
This is an AWESOME cake. Read More
(4)
Advertisement
Rating: 5 stars
09/05/2012
I gave this 5 stars because I have made other "cake mix" cakes with the added eggs sour cream etc and they turn out much different than a cake mix made according to pkg directions. I have also made cakes "from scratch" that did not turn out nearly as well. I am making this cake today and I chose this one because of the ingredients! To start my only change will be one extra egg. Try it before you say you don't like it!! Read More
(2)
Rating: 5 stars
10/24/2016
This cake is wonderful! I will absolutely be making this for family get togethers. Read More
Rating: 4 stars
09/28/2012
This tasted really good but I couldn't get the layers to stay together. Read More