Total Time
1hr 5mins
Prep 30 mins
Cook 35 mins

From the Houma, LA Courier Bayou Gourmet Cookbook Competition April 2006. Submitted by Leslie Blanchard in the Desserts category.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Combine cake mix, pudding mix, water oil and eggs in a large mixing bowl.
  3. Blend with electric mixer at medium speed for 4 minutes.
  4. Stir in 1/2 cup coconut and nuts.
  5. Pour into 3 greased and floured 9-inch pans.
  6. Bake 35 minutes.
  7. Frosting: Saute 2 3/4 cups coconut in 2 tablespoons butter until golden brown.
  8. Remove from heat and spread onto paper towels to drain.
  9. Cream 2 tablespoons butter with cream cheese.
  10. Add confectioner's sugar and milk in small amounts, beating well between each.
  11. Blend in vanilla.
  12. Stir in 2 cups sauteed coconut.
  13. Frost between cake layers, top, and sides.
  14. Garnish with remaining sauteed coconut.
Most Helpful

5 5

moist and delicious. i made it a sheet cake b/c i had a lot of people to feed. it was a hit. i made a few changes mostly b/c of ingredients i had on hand. i used a white cake mix and a coconut cream pudding and added some vanilla to the batter. i omitted the oil as well and put less coconut in the batter b/c of the pudding. and used unsweetened coconut. i've never made coconut cake before but if i ever do again i will make this one. thanks for a crowd pleaser.

5 5

delicious!! I used a pineapple filling for this cake . Otherwise, I made this exactly as the recipe says. GREAT!! Thanks Smilyn

5 5

We enjoyed this cake. I made it in a bundt pan instead of round pans, and it was delicious! The cream cheese/coconut frosting was light and rewarding. I would make this again.