missy's coconut cream cake
(2 ratings)
A faithful standby of creamy coconut joy that's even better if made the day before serving! It can also be made in a 9x13x2-inch pan. It also freezes well for up to a month.
(2 ratings)
yield
10 -12
prep time
15 Min
cook time
25 Min
Ingredients For missy's coconut cream cake
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1 boxyellow cake mix
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eggs, water and oil for cake mix
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1/2 boxsmall coconut cream pudding mix (not instant), divided in half
- FROSTING:
-
8 ozcream cheese, room temperature
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1/2 cpowdered sugar
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1/2 boxsmall coconut cream pudding mix (not instant), remaining half
-
1/4 cmilk
-
1 Tbsplemon juice
-
1 tspcoconut flavoring
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1 tspvanilla extract
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1 pinchsalt (tiny pinch)
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12 oznondairy whipped topping, thawed
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1 cshredded coconut (for between layers)
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2 cshredded coconut (for coating outside of cake)
How To Make missy's coconut cream cake
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1Add eggs, water and oil to cake mix according to package directions along with 1/2 package of dry pudding mix (reserve other half for frosting). Bake into 2 8-inch layers; cool.
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2Prepare frosting by combining cream cheese, sugar, remaining 1/2 package of dry pudding mix, milk, lemon juice, coconut flavoring, vanilla extract and salt with an electric mixer until smooth.
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3Gently fold in whipped topping with a spatula; chill until ready to frost cake.
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4Spread a generous layer of frosting between layers and sprinkle with 1 cup of coconut.
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5Frost cake and coat with coconut (pressing it onto the top and sides of cake). Store cake in refrigerator until serving time.
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6For an extra special touch, cake layers may be split in half, spread with frosting and sprinkled with additional coconut.
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7Cake may also be garnished with toasted coconut in addition to or in place of plain coconut.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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