Ingredients and Weight:
- Yellow cake mix (1 box, 15.25 oz)
- Eggs (3)
- Vegetable oil (1/2 cup)
- Water (1 cup)
- Sweetened flaked coconut (1 cup)
- Vanilla pudding mix (1 box, 3.9 oz)
- Milk (2 cups)
- Butter, softened (1/2 cup)
- Cream cheese, softened (8 oz)
- Powdered sugar (3 cups)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the cake mix, eggs, oil, water, and coconut. Mix until well combined.
- Pour into prepared pans and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely in pans.
- Make the pudding: In a medium bowl, whisk together the pudding mix and milk. Let stand for 5 minutes, then whisk in the butter until smooth.
- Make the frosting: In a large bowl, beat the cream cheese until smooth. Gradually add the powdered sugar, beating until light and fluffy.
- To assemble the cake: Place one cake layer on a serving plate. Spread with half of the pudding. Top with the second cake layer. Spread with the remaining pudding.
- Frost the entire cake with the cream cheese frosting. Decorate with additional coconut if desired.
Nutritional Information:
- Calories: 450 per slice (1/8 of cake)
- Carbohydrates: 50g
- Protein: 5g
- Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 10mg
- Sodium: 250mg
Dish Characteristics:
- Moist and fluffy yellow cake with a hint of coconut
- Rich and creamy pudding filling
- Sweet and tangy cream cheese frosting
- Visually appealing with its coconut decoration
User Comments:
- "This cake was absolutely delicious! The coconut flavor was perfect, and the frosting was so smooth and creamy."
- "I've never made a cake this good before. It was easy to follow the steps, and it turned out beautifully."
- "My guests raved about this cake. It was the perfect dessert for a special occasion."
Special Precautions and Tips:
- Make sure the cakes are completely cool before assembling the cake, or the filling will melt.
- For a taller cake, double the recipe and use two 9-inch square pans.
- To prevent the frosting from becoming too thin, add more powdered sugar as needed.
- Store the cake in the refrigerator for up to 3 days.
