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Recipe

Coconut Cake

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Soft vanilla cake gets a coconut boost, then layers of creamy coconut cream cheese frosting and flakes turn it into a beautiful celebration dessert. Starting with cake mix keeps the preparation simple, while the layered finish makes it feel extra special.
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Ingredients

  • Cake
  • 2 boxes vanilla cake mix
  • 1 cup melted butter, slightly cooled, or vegetable oil
  • 2 cups milk
  • 6 eggs
  • 1 cup coconut flakes
  • 2 boxes coconut instant pudding mix, added dry, or 1 tablespoon coconut extract

Coconut Cream Cheese Frosting

  • 3 packages cream cheese, 8 ounces each, at room temperature
  • 1 cup butter, at room temperature
  • 1 tablespoon coconut extract
  • 2 cups powdered sugar, sifted if lumpy

For Filling and Decorating

  • 2 cups coconut flakes

Instructions

  • Prepare the oven and pans.
  • Preheat the oven to 350°F. Grease your cake pans and line the bottoms with parchment paper.
  • Two boxes of cake mix make a generous amount of batter. Use deep 8-inch pans only if they provide enough capacity, or divide among additional pans. Fill each pan no more than two-thirds full.
  • Mix the batter.
  • In a large bowl, whisk together the melted butter or oil, milk, and eggs until combined.
  • Add the vanilla cake mixes, dry coconut pudding mixes or coconut extract, and 1 cup coconut flakes. Mix for 1–2 minutes, scraping down the bowl as needed, just until evenly combined.
  • Bake.
  • Divide the batter evenly among the prepared pans.
  • Begin checking at 30–35 minutes. The cakes are ready when the centers spring back lightly and a toothpick comes out clean or with a few moist crumbs. Deeper layers may need considerably longer.
  • Cool and chill.
  • Let the cakes cool in their pans for 10–15 minutes. Carefully turn onto wire racks, remove the parchment, and cool completely.
  • Wrap the cooled cakes and refrigerate for a couple of hours, or freeze briefly until firm enough to slice easily.
  • If you baked two sufficiently thick layers, slice each horizontally to create four layers. You can also leave them whole.
  • Make the frosting.
  • Beat the softened butter until creamy. Add the cream cheese and beat just until smooth.
  • Add the coconut extract, then gradually mix in the powdered sugar on low speed. Scrape down the bowl and mix briefly until creamy and spreadable.
  • If the frosting feels too soft for layering, refrigerate until it firms slightly.
  • Assemble the cake.
  • Place the sturdiest cake layer on a serving plate. Spread with frosting and sprinkle with some of the decorating coconut.
  • Repeat with the remaining cake layers, frosting, and coconut, reserving enough frosting to cover the outside.
  • Finish and refrigerate.
  • Spread the remaining frosting over the top and sides. Gently press the remaining coconut flakes onto the outside.
  • Refrigerate until the frosting is firm and keep chilled until serving. Let slices stand briefly at room temperature for a softer texture.

Connie’s notes

  • Check your package sizes. Cake and pudding mixes vary. Record the brands and box weights you use for consistent results.
  • Choose one coconut addition. Use either the dry pudding mixes or the coconut extract as listed. They add flavor differently, and the pudding version will produce a different texture.
  • Don’t overfill the pans. Bake excess batter as cupcakes rather than crowding the cake pans.
  • Cool before wrapping. Wrapping hot cake traps steam and can leave the surface sticky.
  • Slice chilled layers. Firm cake is easier to split without tearing.
  • Use full-fat block cream cheese. Spreadable cream cheese from a tub can make the frosting too loose.
  • Avoid overbeating the frosting. Extended mixing after adding cream cheese can soften it.
  • Toast some coconut if desired. Cool it completely before using it to decorate.
  • Store refrigerated. Keep covered for up to 3–4 days because of the cream cheese frosting.
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