Triple Layer Toasted Coconut Cake - What the Forks for Dinner? Print
Triple Layer Toasted Coconut Cake

Triple Layer Toasted Coconut Cake

  • Author: Marty Boyd
  • Yield: 16 slices

Ingredients

Cake
1 package yellow cake mix
1 package (3-1/2 ounces) instant french vanilla pudding mix
1-1/3 cups water
3 large eggs
1/4 cup vegetable oil
1/2 teaspoon almond extract

Frosting
2 cups toasted flake coconut
2 tablespoons butter
1 – 8 ounce package cream cheese
2 teaspoons milk
1/4 teaspoon vanilla
1/4 teaspoon almond extract
3 1/2 – 4 cups powdered sugar


Instructions

Preheat oven to 350°
In the bowl of a stand mixer or in a large bowl, combine cake mix with pudding, water, eggs and oil. Beat at medium speed for 3 minutes.

Pour mixture into three greased and floured 8-in. round baking pans lined with parchment paper.

Bake at 350° for 25-30 minutes or until cake springs back when touched in center. Cool in pans for 10 minutes. Remove to rack to complete cooling.

For frosting, In a stand mixer or in a large bowl, cream 2 tablespoons butter with cream cheese, milk and vanilla. Add powdered sugar, beating well to blend. Stir in 1-1/2 cups toasted coconut; spread between layers and on the top and sides of cake. Garnish with remaining coconut on sides and top of the cake.