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My review
Coconut Cake III
Diane Y
"A delicious coconut cake made from a cake mix with coconut cream cheese frosting and garnished with toasted coconut."
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Ingredients
servings 346 calsOriginal recipe yields 24 servings (1 - 9x13 inch pan)
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a large bowl, combine cake mix, pudding mix, water, eggs and oil. Blend for 4 minutes. Stir in 2 cups coconut and the chopped nuts. Pour into a greased 9x13 inch pan.
- Bake at 350 degrees F (175 degrees C) for 30 minutes or until done. Allow to cool.
- To Make Coconut Cream Cheese Frosting: Melt 2 Tablespoons of butter over low heat. Add 3/4 cup of the coconut and stir until browned. Dry on paper towel. Cream other 2 tablespoons butter with cream cheese. Alternately add milk and powdered sugar. Add vanilla. Stir in remaining 1-1/4 cup coconut.
- Spread Icing on cake and sprinkle with browned coconut.
Nutrition Facts
Per Serving: 346 calories; 17.5 g fat; 45.5 g carbohydrates; 3.9 g protein; 47 mg cholesterol; 289 mg sodium. Full nutrition
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Reviews
Read all reviews 182202 Ratings
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Most helpful positive review
3/28/2008
This recipe is amazing. I used a white cake mix instead since that always reminds me of coconut cake. I also used coconut buttercream icing instead. 1/2 cup butter, 1/2 cup shortening, coconu...
Most helpful critical review
2/21/2008
Really disliked this recipe. The coconut and yellow cake do not mesh well, and the frosting was awful. Tasted like sweet cream cheese. Would not recommend this recipe.
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3/28/2008
This recipe is amazing. I used a white cake mix instead since that always reminds me of coconut cake. I also used coconut buttercream icing instead. 1/2 cup butter, 1/2 cup shortening, coconu...
7/30/2005
This cake was great! I didn't even notice until after I put the cake in the oven that the cake mix I purchased already had pudding in it, and subsequently the cake required almost 45 minutes to ...
10/6/2002
Oh my gosh!!! This cake is wonderful. I took a couple of you alls suggestions and made a 9 inch 2 layer. It was very pretty and scrumptous. I added chopped candied pecans in place of the walnuts...
9/5/2005
Delicious! I made the cake as recommended with the exception of nuts. It was terrific, very moist. I made one cake with the frosting recommended and toasted coconut - great. I made another b...
3/26/2007
Great cake, Diane! I exchanged the veg.oil with the cream of coconut. I stuck with the yellow mix as I don't care for white cake. Used Pecans instead of the walnuts, and used coconut pudding ...
4/10/2004
I made this cake for Easter and though It is Easter eve as of now I have to say I tasted it and it was great! The icing is awesome, and I would make it again anyday. While I was getting it all ...
7/21/2002
I made this cake for my husband's birthday, and he was thrilled! He LOVES coconut, and LOVED this cake! It gets better and better in the fridge, too. The only thing I would change is that I'd...
5/28/2006
Absolutely, insanely good! I followed the recipe exactly, except I baked it in 2 9" rounds. It was so moist and flavorful, and got raves from my guests.
4/21/2006
I substituted a dark chocolate cake mix, and chocolate pudding for this recipe. I also used cream of coconut (found in Ethnic or liquor dept. of store) in place of veg. oil. Finally, I added co...