Toasted Coconut Cream Cake

Toasted Coconut Cream Cake

5 Reviews 1 Pic
  • Prep

    40 m
  • Cook

    40 m
  • Ready In

    2 h
Recipe by  ANITA66

“A rich, moist, and delicious cake that tastes even better the next day!”

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Adjust Servings

Original recipe yields 12 servings



  1. Preheat oven to 350 degrees F (175 degrees C). Spray 2 9-inch round cake pans with cooking spray, and set aside.
  2. Spread 2 cups of flaked coconut onto a baking sheet, and toast in the preheated oven, stirring often, until lightly browned and fragrant, 8 to 10 minutes. Set the toasted coconut aside.
  3. Place the pudding mix and coconut milk in the work bowl of an electric mixer, and mix on Low speed until thoroughly combined, about 1 minute. Add the cake mix, yogurt, vegetable oil, eggs, and remaining 1/2 cup flaked coconut and mix on Medium speed until the batter is smooth, about 2 minutes. Pour the batter into the prepared cake pans, smoothing the top with a spatula if necessary.
  4. Bake in the oven until the top is lightly browned and the cake springs back when pressed gently, about 40 minutes. Let the cakes cool in the pans for 20 minutes before removing to a wire rack to finish cooling.
  5. To make frosting, place the cream cheese into the work bowl of an electric mixer and beat on Low speed until the cream cheese is softened, about 30 seconds. Beat in the confectioners' sugar, milk, and vanilla extract, and beat on Medium speed until the frosting is thick and fluffy, about 2 minutes.
  6. Spread the cream cheese frosting over the top of one of cooled cake rounds, place the second cake round on top of the frosted round and spread the remaining frosting evenly over the layered cake. Press the toasted coconut gently into the top and sides of the cake.

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Reviews (5)

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Sometimes you win with untested recipes, sometimes you lose. Let's just say I didn't win on this one. As the first reviewer of this recipe, I had no warnings or tips to go by, yet I think I should have known this would flop. With pudding, yogurt and then a whole can of coconut milk, I think I should have recognized that it was all just too much for one little ol' cake mix to support! The result was heavy and dense, almost wet, with no crumb to speak of and barely resembled cake. Perhaps this is what the submitter intended? As for the frosting, I didn't even try it. I knew a mere cup of confectioners' sugar for one package of cream cheese just wasn't going to work. I opted to use another cream cheese frosting recipe but it didn't matter as the entire cake, with all its many ingredients, was tossed.



This is one of the best cakes I ever tasted. Can't wait to make it again



Unfortunately a novice gave this recipe a bad wrap! My wife and I have used this for MANY party occasions and have been asked for the recipe every time. It's a super moist cake and pleasant on the taste buds for sure!

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Amount Per Serving (12 total)

  • Calories
  • 532 cal
  • 27%
  • Fat
  • 28.7 g
  • 44%
  • Carbs
  • 63.6 g
  • 21%
  • Protein
  • 7.2 g
  • 14%
  • Cholesterol
  • 75 mg
  • 25%
  • Sodium
  • 504 mg
  • 20%

Based on a 2,000 calorie diet



previous recipe:

Coconut Cream Cake I


next recipe:

Chocolate Coconut Cream Cake