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Toasted Coconut Cream Cake

Rated as 3.43 out of 5 Stars

"A rich, moist, and delicious cake that tastes even better the next day!"
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Ingredients

2 h servings 532 cals
Original recipe yields 12 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Spray 2 9-inch round cake pans with cooking spray, and set aside.
  2. Spread 2 cups of flaked coconut onto a baking sheet, and toast in the preheated oven, stirring often, until lightly browned and fragrant, 8 to 10 minutes. Set the toasted coconut aside.
  3. Place the pudding mix and coconut milk in the work bowl of an electric mixer, and mix on Low speed until thoroughly combined, about 1 minute. Add the cake mix, yogurt, vegetable oil, eggs, and remaining 1/2 cup flaked coconut and mix on Medium speed until the batter is smooth, about 2 minutes. Pour the batter into the prepared cake pans, smoothing the top with a spatula if necessary.
  4. Bake in the oven until the top is lightly browned and the cake springs back when pressed gently, about 40 minutes. Let the cakes cool in the pans for 20 minutes before removing to a wire rack to finish cooling.
  5. To make frosting, place the cream cheese into the work bowl of an electric mixer and beat on Low speed until the cream cheese is softened, about 30 seconds. Beat in the confectioners' sugar, milk, and vanilla extract, and beat on Medium speed until the frosting is thick and fluffy, about 2 minutes.
  6. Spread the cream cheese frosting over the top of one of cooled cake rounds, place the second cake round on top of the frosted round and spread the remaining frosting evenly over the layered cake. Press the toasted coconut gently into the top and sides of the cake.

Nutrition Facts


Per Serving: 532 calories; 28.7 g fat; 63.6 g carbohydrates; 7.2 g protein; 68 mg cholesterol; 504 mg sodium. Full nutrition

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Reviews

Read all reviews 7
  1. 7 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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Most helpful positive review

This is one of the best cakes I ever tasted. Can't wait to make it again

Most helpful critical review

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 shou...

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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 shou...

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 ...

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 t...

I'm going to have to thumb this recipe down, . . . it has real problems. I made it as a 9" x 13" sheet cake( like the pic shows), and the cake rose nicely, but later, totally collapsed . ...

I made it with sour cream instead of yogurt. It was amazing.

I made a few cupcakes and they all sunk in in the middle - fail. Used the rest to make 2 round cakes and they are hardly cake-like.