Coconut Delight Cake

READY IN: 1hr 5mins
Recipe by Smilyn

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

Top Review by sprue

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.

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.

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