Perfumed Coconut Cake

Perfumed Coconut Cake

31
Simply American 9

"This cake tastes like no other coconut cake - moist beyond belief with the coconut flavor perfuming every bite. Your house will smell divine while this is baking. I made this for my French boss who didn't believe that good baking could come from cake mixes. Voila! He's a convert. What you don't eat as a dessert tastes fabulous the morning after with coffee."

Ingredients

40 m servings 959 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 959 kcal
  • 48%
  • Fat:
  • 43.5 g
  • 67%
  • Carbs:
  • 141.1g
  • 46%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 682 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (180 degrees C). Grease and flour two 8-inch round cake pans.
  2. Put the cake mix and the instant pudding in a mixing bowl and stir until completely combined. Crack in the 3 eggs, then add the coconut milk, coconut extract, and butter.
  3. Blend for approximately 3 minutes in a stand mixer, or 5 minutes with hand-held mixer. This will give the pudding time to develop.
  4. Spread the batter evenly in the two prepared cake pans. Bake for about 30 minutes in the preheated oven, or until the cakes are set and just beginning to pull away from the sides of the pans.
  5. Remove from the oven and let the cakes cool completely. Because they are moist the cakes will be heavy. Don't worry.
  6. Whip the frosting ingredients together until completely fluffy. (Add a tablespoon of milk at a time if you need it to whip up fluffier.)
  7. Frost the cooled cake, placing the first cake layer round side down on a plate, then spread frosting across the middle. Put the flat side of the other layer down on frosted center. Frost sides and top of cake.
  8. Toast some coconut until golden brown (not dark brown) in the oven. If you are using the pecans, toast them as well. Toss nuts and coconut together, then sprinkle on top of the cake.
  9. Refrigerate cake if not serving within one or two hours. Bring to room temperature for at least one hour before serving.
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Reviews

31
  1. 36 Ratings

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WOW. I think I died and went to heaven. After a dry run last week, I made this cake again with a couple of small changes, which I think improved it, even though it is an AWESOME cake just as i...

don't know what i did wrong, but this cake did not impress me. i bake for a living and was not happy with recipe. followed recipe did not experience the coconut aroma mentioned and cake was not ...

A friend and I made this for a Hawaiian party and it was fantastic. You can cut the icing recipe in half, though, if you don't like thick frosting.

I am a coconut-aholic, but this was just too sweet for me. The cake part was moist and good, but would be better with an icing that's toned down a bit. Very pretty, but just way too sweet.

I am a coconut fanatic and try a new coconut recipe every week. This is by far the best coconut cake I have ever made or tasted. It got rave reviews and recipe request with our small group Bib...

Okay..I loved everything about this cake! The icing on the other hand..was not so crazy about! It didn't seem to pair well with the cake and I wish I hadn't added it to the cake after all was sa...

I made this cake on Sunday morning and it truly does smell divine! The cake is easy to whip up although I did have to use regular coconut pudding mix as I could not find any of the instant kind....

I made this cake for work. It is a wonderful cake with coconut flavor bursting throughout. All of my co-workers raved about it. I am going to make one for home now, but I am going to soak the...

This has alot of flavor and is very rich. Everybody has to have some.