Recipes - print - Coconut Triple Layer Cake

Coconut Triple Layer Cake - Recipe

Baked with coconut in the cake, filled between layers and frosted with toasted coconut frosting, this cake is then topped off with a layer of coconut. This scrumptious cake recipe is sure to please any coconut lover.
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Coconut Triple Layer Cake Recipe
  • Grease and flour 3 8-inch cake pans and set aside. Preheat oven to 350 degrees F.
  • In a large mixing bowl, mix the cake mix, pudding mix, water, eggs, and oil together until just blended.
  • Once blended, beat on medium speed for 4 minutes.
  • Stir in the 2 cups of coconut until evenly distributed.
  • Pour evenly into prepared cake pans. Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean.
  • Cool for 15 minutes before removing from the pans; allow to cool completely on racks.
  • Place 2 tbsp. butter in a pan and melt over low heat. Add 1 3/4 cups of coconut to the melted butter and cook over low heat until golden brown; stir continually while browning coconut.
  • Remove from the heat and spread the coconut out over some paper towels to cool.
  • Cream the remaining butter with the softened cream cheese.
  • Add the milk and vanilla; gradually mix in the powdered sugar.
  • Stir in the browned coconut by hand.
  • Assembly the three layers of cake, applying a layer of frosting between each layer.
  • Frost the top and sides of the cake. Spread frosting so the surface is fairly smooth.
  • Take the remaining 1 1/4 cup of unbrowned coconut and sprinkle on top and press onto the sides of the cake; covering it evenly with the coconut.
  • If not serving immediately, cover the cake and store it in the refrigerator.
Prep Time: 2 hours
Cook Time: 30 minutes
Servings: 16
-1 box butter cake mix
-1 package instant vanilla pudding - 4 oz.
-1 1/3 cups water
-4 eggs
-1/4 cup oil
-2 cups coconut
-4 tablespoons butter - divided
-3 cups coconut - divided
-8 ounces cream cheese - softened
-2 teaspoons milk
-1/2 teaspoon vanilla
-3 1/2 cups powdered sugar