Coconut Cake

I’m sharing one of my favorite, and probably oldest, recipes in my collection. My Mom got this recipe a very long time ago. It kind of sounds funny to say that but it was about 26 or 27 years ago. It quickly became a family favorite as my Mom made it many, many times throughout the years. I have made it more times than I can count for everything from Christmas to Easter because it’s a beautiful cake for any occasion.

Being a 3 layer cake, it’s a show stopper and always WOW’s guests. My Mom had the brilliant idea, because she thought that sometimes 3 layers was too much (silly Mom), she would frost 2 layers for her gathering and then give a single layer to a neighbor. Me…I’m a bit more selfish…I want it all for myself. This cake is that good. I will share, but secretly, I want it all to myself.

Although this cake starts with a mix, there are a few steps. First you must toast the coconut. I do this in a pan in melted butter over LOW heat. Don’t rush this process or you will burn the coconut. Trust me on this one. The layers are delicate so use care when removing from the pans. When topping the cake with additional toasted coconut, gently press into the frosting.

Rave Review Coconut Cake

Yield: 12 - 14 servings

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

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Ingredients

• 1 package yellow cake mix (regular size)
• 1 package (3-1/2 ounces) instant vanilla pudding mix
• 1-1/3 cups water
• 4 eggs, room temperature
• 1/4 cup vegetable oil
• 2 cups coconut
• 1 cup chopped pecans

FROSTING

• 4 tablespoons butter, divided
• 2 cups coconut
• 1 package (8 ounces) cream cheese
• 2 teaspoons milk
• 1/2 teaspoon vanilla
• 3-1/2 cups confectioners' sugar

Instructions

1. In a large bowl, blend cake mix with pudding, water, eggs and oil. Beat at medium speed for 3 minutes. Stir in coconut and nuts. Pour into three greased and floured 8-in. round baking pans. Bake at 350° for 25-30 minutes or until cake springs back when touched in center. Cool in pans for 10 minutes. Remove to rack to complete cooling.
2. For frosting, melt 2 tablespoons butter in skillet; add coconut and stir constantly over low heat until golden brown. Spread coconut on absorbent paper towel to cool. Cream remaining 2 tablespoons butter with cream cheese, milk and vanilla. Add sugar, beating well to blend. Stir in 1-1/2 cups toasted coconut; spread on top and sides of cake. Sprinkle remaining coconut over cake.