Perfumed Coconut Cake

Perfumed Coconut Cake

31 Reviews 5 Pics
  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    40 m
Simply American
Recipe by  Simply American

“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.”

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Adjust Servings

Original recipe yields 10 servings



  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)

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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 it is. First, I added 1/2 cup of shredded coconut to the batter, and the biggest and the best change was that I made a cream cheese frosting, adding the coconut extract. I always slightly underbake my cakes and I suggest you do the same...



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 real moist as promised. icing called for 7 cups of sugar, i used 5 and that was plenty..was still very sweet. will not be making this again.



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.

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Amount Per Serving (10 total)

  • Calories
  • 959 cal
  • 48%
  • Fat
  • 43.5 g
  • 67%
  • Carbs
  • 141.1 g
  • 46%
  • Protein
  • 5.6 g
  • 11%
  • Cholesterol
  • 138 mg
  • 46%
  • Sodium
  • 682 mg
  • 27%

Based on a 2,000 calorie diet



previous recipe:

Coconut Cake III


next recipe:

Fresh Coconut Cake