Coconut Cream Cake

Rating: 5 2 Comments
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Enjoy a tropical dessert with sweet, flakey coconut, Duncan Hines Classic White Cake and Creamy Home-Style Classic Vanilla Frosting.

Directions

  1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
  2. For cake, combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Stir in 1/3 cup coconut. Divide into pans.
  3. Bake at 350°F for 32 to 37 minutes or until toothpick inserted in center comes out clean. Cool following package directions.
  4. Fill and frost cake. Sprinkle with remaining coconut. Refrigerate until ready to serve.

Comments

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melp on Nov 16, 2013 10:27 p.m.

this cake was DELICIOUS!! i used unsweetened coconut flakes, and was worried it might be too bland at first, but i tosted them before sprinkling all over the frosted cake and it worked out great! was a big hit! :)

tinalori on Mar 31, 2013 3:33 p.m.

don't have coconut cream instant pudding and pie filling