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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Originally just a coconut cake recipe found on the back of a Baker's Coconut Bag many years ago before pudding was already in the mix. I still add the pudding that the original recipe calls for, which almost makes it seem like a heavy, made from scratch kind of cake. The original recipe didn't call for pineapple and it called for water instead of coconut milk. I like my version much better. The Coconut Cream Cheese Frosting is also included. In the frosting recipe I couldn't list butter twice, so I'll let you know here. You will need one additional tablespoon of butter for toasting the coconut which is mentioned at the beginning of the frosting recipe directions. Ingredients:
1 yellow cake mix |
1 (3 1/2 ounce) box instant vanilla pudding |
1 1/3 cups coconut milk |
4 large eggs |
1/3 cup oil |
1 1/2 cups angel flake coconut |
1/2 cup walnuts or 1/2 cup pecans, chopped |
1 (20 ounce) can crushed pineapple, throughly strained |
1/4 cup butter (for frosting) |
1 (8 ounce) package cream cheese (room temp) |
2 teaspoons milk |
1 teaspoon vanilla |
4 cups powdered sugar |
1 cup coconut (toasted) |
Directions:
1. Cake Directions:.
2. Blend cake mix, pudding mix, coconut milk, eggs, and oil in large mixer bowl. Beat at medium speed for 4 minutes. Stir in coconut and walnuts. Pour into 2 greased and floured 9 inch layer pans. Bake at 350 degrees for 35 minutes (first check in 20 min).
3. Cool in pans for 15 minutes, remove and cool on rack. You will probably have to level off one of the cakes to use for the bottom layer for a more even fit. Frost the top of the bottom layer, then place layer of pineapple (I use the whole can, minus the juice of course) on top of the frosting. Continue frosting the rest of the cake.
4. Frosting Directions:.
5. Melt 1 tablespoons of butter in skillet, add coconut and stir constantly over low heat until golden brown. Spread coconut on cookie sheet lined with paper towels to cool, occasionally mixing around and patting to remove some of the butter. Meanwhile, in a large bowl, cream 1/4 cup of butter with cream cheese. Add milk and powdered sugar, mixing first by hand until sugar is blended inches Then add vanilla and 3/4 cup toasted coconut and mix with elec. mixer until smooth and creamy. Chill for about 10-15 minute before frosting cake. Sprinkle remaining toasted coconut on top of cake. If needed, chill again if frosting becomes room temperature while frosting to stiffen it again.
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