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Coconut Cake

Home Coconut Cake

Coconut Cake

Coconut Cake

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Coconut Cake

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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