Coconut Cake (Kim's)
Submitted by RCJIME
This three-layer coconut cake starts with a yellow cake mix shortcut, then gets loaded with shredded coconut, crunchy walnuts, and a from-scratch cream cheese frosting with toasted golden coconut on top. Ready in about an hour.
YIELD
12 servingsPREP
10 minCOOK
50 minREADY
60 minSome cakes try too hard. This one keeps it simple and lets coconut do the talking.
A yellow cake mix gets a serious upgrade here with vanilla pudding stirred right into the batter, keeping every layer impossibly moist. Shredded coconut and chopped walnuts add texture that you can actually sink your teeth into.
But the real star? That cream cheese frosting. Toasted coconut folded in and scattered across the top gives you nutty, golden crunch against the tangy sweetness of the frosting. It looks impressive stacked three layers high, but nobody needs to know how easy it was.
Kitchen Tips
- Toast the coconut for the frosting low and slow in the skillet, stirring constantly. It goes from golden to burnt in seconds.
- Let the cake layers cool completely before frosting, or you’ll end up with a melty mess.
- Swap walnuts for pecans if that’s what you’ve got on hand. Both work beautifully.
Ingredients
Directions
Blend cake mix, pudding mix, water, eggs and oil in large mixer bowl.
Beat at medium speed 4 minutes.
Stir in coconut and walnuts.
Pour into 3 greased and floured 9 inch layer pans.
Bake at 350℉ (180℃) for 35 minutes.
Cool in pans 5 minutes; remove and cool on rack. Fill and frost with Coconut-Cream Cheese Frosting.
FROSTING: Melt 2 tablespoons oleo in skillet. Add coconut; stir constantly over low heat until golden brown.
Spread coconut on absorbent paper to cool.
Cream 2 tablespoons butter with cream cheese.
Add milk and sugar alternately, beating well.
Add vanilla; stir in 1 ¾ cups of the coconut.
Spread on tops and sides of cake layers.
Sprinkle with remaining coconut.
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