patricia's coconut cake

(2 ratings)
Recipe by
Diane Hughes
Valdosta, GA

This recipe was printed in my church's cookbook "25 Years of Good Cooking at Westside Baptist Church". I ate it and loved it. Then I made it mine so here is my recipe. You will be surprised at how wonderful it tastes. I've made it 4 times in the last month. And it a cake mix too.. so that makes it even better. I just toast 1 whole large bag of Angle Flake Coconut. It will give you about 5 cups in all.

(2 ratings)
yield 12 -16
prep time 35 Min
cook time 35 Min
method Bake

Ingredients For patricia's coconut cake

  • CAKE
  • 1 pkg
    18 oz. yellow cake mix
  • 1 pkg
    small instant french vanilla pudding mix
  • 1 1/3 c
    original or vanilla flavor almond milk
  • 4
    eggs, room temp.
  • 1/2 c
    canola or vegetable oil
  • 2 c
    toasted angle flake coconut
  • 1 c
    chopped pecans
  • COCONUT CREAM CHEESE FROSTING
  • 4 Tbsp
    butter, softened
  • 1 pkg
    8 oz. soft cream cheese
  • 2 tsp
    almond milk
  • 2 c
    toasted angle flake coconut
  • 3 1/2 c
    sifted powdered sugar
  • 1/2 tsp
    pure vanilla flavor

How To Make patricia's coconut cake

  • 1
    Cake; Grease and flour 3 9in. layer pans. Put 4 cups of coconut in a large pan watch and stir till browned in a 350* oven. Pour onto a large pan or paper towels too cool while you mix and bake your cake.
  • 2
    Blend cake mix, pudding, almond milk, eggs, and oil in a large mixer bowl and beat at medium speed till well mixed. 3 to 4 minutes.
  • 3
    Stir in coconut and nuts.
  • 4
    Pour into your pans. Bake 35 min. at 350*.
  • 5
    Cool completely and frost.
  • 6
    Frosting; Cream butter with cream cheese. Add milk and sugar alternately, beating well. Add vanilla.
  • 7
    Stir in 1 3/4 cups coconut. Saving 1/4 cup to sprinkle top of cake.
  • 8
    Fill and frost sides and top with frosting. Sprinkle to decorate top.
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