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Coconut Cream Cake

Rating: 3.5 6 Comments

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


  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.


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Tarheelbaker on Sep 23, 2018 8:55 a.m.

I tried this using a box of coconut creme pudding and 2/3 cup shredded coconut. I was very disappointed (and somewhat surprised) that other than the slight texture from the coconut there was ZERO way you would know there was coconut because there was no coconut flavor.

CountryFairJudge on Apr 22, 2016 7:27 p.m.

Can you use the cooked pudding instead of instant? or would that change the composite of the cake?.

meryl1 on Apr 11, 2016 5:17 p.m.

Coconut cream instant pudding does not appear to be sold in Canada. Sobey's recently printed this recipe in one of it's flyers, yet the ingredients are not available in Canada. They determined it is only available in the US. Remove recipe from your Canadian site.

karleerod on Dec 6, 2016 6:43 p.m.

It doesn't have to be instant pudding Sherriff in Canada sells the cooked version and it works wonderfully

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