Coconut Cake
Coconut cake. Essential!
I actually am not a huge fan of coconut — Almond Joy? Mounds? Coconut cream pie? No thanks.
But this cake! Necessary.
The texture is indulgent.
The cake itself is not too sweet – so the cream cheese frosting topped with toasted coconut flakes gives the perfect balance.
And . . . I can always justify having a slice for breakfast if it isn’t too sweet. See what I did there?
I started with a recipe I got from my friend, Adele. Her recipe used boxed cake mix. It’s delicious, but there’s nothing like a made-from-scratch cake!
Enjoy!
Coconut Cake
Print recipe
Ingredients
Cake
- 2 Cups coconut flakes
- 2-1/4 Cups flour
- 1-1/2 Cups sugar
- 4 Teaspoons baking powder
- 1 Teaspoon salt
- 1 Package (4 servings size) vanilla pudding & pie filling
- 1/4 Cup butter (softened)
- 1 Tablespoon vanilla extract
- 1-1/3 Cups milk
- 4 eggs
- 1/3 Cup oil
Frosting
- 4 Tablespoons butter
- 2 Cups coconut flakes
- 1- 8 Ounce Package cream cheese (softened)
- 3-1/2 Cups powered sugar
- 1 Teaspoon vanilla extract
- 2 Tablespoons milk
Directions
| Step 1 | |
| Toast the coconut flakes. I prefer to toast them in a skillet on my stovetop over medium-low heat, stirring/tossing often. Careful -- these flakes can go from golden brown to burnt black in the blink of an eye! | |
| Step 2 | |
| Set the toasted coconut aside. | |
| Step 3 | |
| In large bowl, mix the remaining ingredients through oil. Add toasted coconut and stir to combine. Divide batter into two greased and floured 9-inch cake pans. | |
| Cake | |
| Step 4 | |
| Bake in 350ºF oven for 30-35 minutes. Cool for 15 minutes before extracting from pan to cool completely. | |
| Frosting | |
| Step 5 | |
| Melt butter in skillet over low heat. Add coconut and stir constantly until toasted. Set aside. | |
| Step 6 | |
| In medium bowl, mix remaining ingredients on high speed until creamy. Frost cake. Top with toasted coconut. | |
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