Coconut Cake III

  • Recipe By
  • Published Aug 8th
  • Servings24
  • Calories346
A delicious coconut cake made from a cake mix with coconut cream cheese frosting and garnished with toasted coconut.

Coconut Cake III Ingredients

The following are the ingredients needed to make delicious Coconut Cake III for 24 servings:

  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 1 1/3 cups water
  • 4 eggs
  • 1/4 cup vegetable oil
  • 2 cups flaked coconut
  • 1 cup chopped walnuts
  • 4 tablespoons butter, melted
  • 2 cups flaked coconut
  • 2 teaspoons milk
  • 1/2 teaspoon vanilla extract
  • 1 (8 ounce) package cream cheese
  • 3 1/2 cups confectioners' sugar

Coconut Cake III Cooking Instructions

  • Prep-
  • Cook-
  • Ready In-

The following are the steps to cook Coconut Cake III easily:

  1. 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. 2 Bake at 350 degrees F (175 degrees C) for 30 minutes or until done. Allow to cool.
  3. 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. 4 Spread Icing on cake and sprinkle with browned coconut.

Nutrition Facts

Per Serving: 346 calories; 17.5 grams of fat; 45.5 grams of carbohydrates; 3.9 grams of protein; 47 milligrams of cholesterol; 289 milligrams of sodium.

  1. Mar 28th 2008

    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, co ...

  2. Mar 26th 2007

    Great cake, Diane! I exchanged the veg.oil with the cream of coconut. I stuck with the yellow mix as I don't care for white cake. Used Pecans instead of the walnuts, and used coconut pudd ...

  3. May 28th 2006

    Absolutely, insanely good! I followed the recipe exactly, except I baked it in 2 9" rounds. It was so moist and flavorful, and got raves from my guests.

  4. Apr 21st 2006

    I substituted a dark chocolate cake mix, and chocolate pudding for this recipe. I also used cream of coconut (found in Ethnic or liquor dept. of store) in place of veg. oil. Finally, I adde ...

  5. Sep 5th 2005

    Delicious! I made the cake as recommended with the exception of nuts. It was terrific, very moist. I made one cake with the frosting recommended and toasted coconut - great. I made anoth ...

  6. Jul 30th 2005

    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 ...

  7. Apr 10th 2004

    I made this cake for Easter and though It is Easter eve as of now I have to say I tasted it and it was great! The icing is awesome, and I would make it again anyday. While I was getting it ...

  8. Oct 6th 2002

    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 wal ...

  9. Jul 21st 2002

    I made this cake for my husband's birthday, and he was thrilled! He LOVES coconut, and LOVED this cake! It gets better and better in the fridge, too. The only thing I would change is that ...