How to Make Coconut Cake III - A Step-by-Step Guide

Coconut Cake III is a decadent and moist dessert that is perfect for any occasion. Whether you are hosting a birthday party, a bridal shower, or simply looking to satisfy your sweet tooth, this cake is sure to impress. With its light and fluffy coconut-infused layers and creamy coconut frosting, this cake is a coconut lover's dream come true.

This recipe is a slight twist on the classic coconut cake, adding a few unique ingredients that take the flavor to the next level. The addition ...

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Ingredients

  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 1 ⅓ cups water
  • 4 eggs
  • ¼ cup vegetable oil
  • 2 cups flaked coconut
  • 1 cup chopped walnuts
  • 4 tablespoons butter, melted
  • 2 cups flaked coconut
  • 2 teaspoons milk
  • ½ teaspoon vanilla extract
  • 1 (8 ounce) package cream cheese
  • 3 ½ cups confectioners' sugar

Information

  • Servings: 24
  • Yield: 1 - 9x13 inch pan

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

    346 cal.

    • Total Fat: 18g
    • Saturated Fat: 8g
    • Cholesterol: 47mg
    • Sodium: 289mg
    • Total Carbohydrate: 45g
    • Dietary Fiber: 2g
    • Total Sugars: 34g
    • Protein: 4g
    • Vitamin C: 0mg
    • Calcium: 48mg
    • Iron: 1mg
    • Potassium: 108mg