Coconut Cake III

Coconut Cake III

177 Reviews 6 Pics
Diane Y
Recipe by  Diane Y

“A delicious coconut cake made from a cake mix with coconut cream cheese frosting and garnished with toasted coconut.”

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Adjust Servings

Original recipe yields 1 - 9x13 inch pan



  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a large bowl, combine cake mix, pudding mix, water, eggs and oil. Blend for 4 minutes. Stir in 2 cups coconut and the chopped nuts. Pour into a greased 9x13 inch pan.
  2. Bake at 350 degrees F (175 degrees C) for 30 minutes or until done. Allow to cool.
  3. To Make Coconut Cream Cheese Frosting: Melt 2 Tablespoons of butter over low heat. Add 3/4 cup of the coconut and stir until browned. Dry on paper towel. Cream other 2 tablespoons butter with cream cheese. Alternately add milk and powdered sugar. Add vanilla. Stir in remaining 1-1/4 cup coconut.
  4. Spread Icing on cake and sprinkle with browned coconut.

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Reviews (177)

Rate This Recipe


This recipe is amazing. I used a white cake mix instead since that always reminds me of coconut cake. I also used coconut buttercream icing instead. 1/2 cup butter, 1/2 cup shortening, coconut flavoring, 1 lb powdered sugar, 2 or 3 TBS milk, and 2 cups coconut. It was so yummy. A HUGE hit on Easter!



Oh my gosh!!! This cake is wonderful. I took a couple of you alls suggestions and made a 9 inch 2 layer. It was very pretty and scrumptous. I added chopped candied pecans in place of the walnuts and made a little extra frosting because we are frosting freaks. Will definately make again and again!

Mrs. Cliffy

Mrs. Cliffy

This cake was great! I didn't even notice until after I put the cake in the oven that the cake mix I purchased already had pudding in it, and subsequently the cake required almost 45 minutes to bake. It turned out fine, though. I toasted some coconut in the oven for the topping. Will definitely make this again!

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Amount Per Serving (24 total)

  • Calories
  • 346 cal
  • 17%
  • Fat
  • 17.5 g
  • 27%
  • Carbs
  • 45.5 g
  • 15%
  • Protein
  • 3.9 g
  • 8%
  • Cholesterol
  • 51 mg
  • 17%
  • Sodium
  • 289 mg
  • 12%

Based on a 2,000 calorie diet



previous recipe:

Coconut Cream Cake I


next recipe:

Coconut Cream Cake II