Coconut Cake

This easy to make coconut cake would be at home on pretty much any dessert table.
Coconut Cake is a traditional Christmas dessert in the South. This one is two layers with coconut pudding and whipped cream frosting and coconut garnish. From

You’d be hard pressed to find a dessert table at a Christmas gathering in the South without some form of coconut dessert. I have no idea why coconut and Christmas are linked in the South but they are. With me being in Alabama I knew I had to carry on the tradition and share a coconut treat for the 12 Days of Sweet Eats and Holiday Treats series.

I had originally planned on sharing the coconut cake my mawmaw made which is three layers with a seven minute frosting but it’s a lot of work and a lot of cake. My second thought was a coconut poke cake but two of the three poke cakes I have on the blog are coconut based.

Finally one day I was watching an episode of Trisha’s Southern Kitchen and she made a frosting for cupcakes with fresh whipped cream and chocolate pudding mix. My first thought was ooh you could make a lot of different flavors of frosting with that technique. Then I realized that it was the answer to my what coconut cake should I make prayers.

Be sure to visit Nicole at Daily Dish Recipes and Pam at Blueberries and Blessings to see what they’ve made today. Also link up any of your holiday or winter themed posts.

Coconut Cake

Prep Time 3 hours
Cook Time 30 minutes
Total Time 3 hours 30 minutes
Author Micha M


For the cake:

  • 1 yellow cake mix 2 layer size
  • 1 cup coconut milk
  • 1/3 cup oil
  • 3 eggs

For the frosting:

  • 1 pint heavy cream
  • 1/4 cup sugar
  • 1 box instant coconut cream pudding mix 4 serving

For the garnish:

  • 1 to 2 cups shredded coconut


For the cake:

  1. Preheat oven to 350 degrees. Spray or grease and flour two nine inch round cake pans.
  2. Beat the ingredients for the cake for 1 minute on low then on medium speed for 3 minutes.
  3. Divide between the prepared pans and bake for 25 to 30 minutes or until a tester comes out with fine crumbs. Cool in pans for 10 minutes then turn out to cooling racks to cool completely.

For the frosting:

  1. Beat the cream on medium speed until frothy. Add sugar and beat until peaks form. Fold in the dry pudding mix.

To assemble the cake:

  1. Place one layer of cake on a plate. Frost and add second layer. Frost top and sides of cake.
  2. Press shredded coconut into frosting.
  3. Store in the refrigerator.

12 Days of Sweet Eats and Holiday Treats

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This post may be linked to these fabulous blogs as well as Weekend Potluck



  1. Mt Dad and my hubby would love this cake! Looks like a beautiful snowfall – gorgeous!

  2. This is one of my hubby’s favorite cakes! Can’t wait to make it for him.

  3. My kiddo is super allergic to eggs, so I wonder if I could make this by substituting? Hmmm… seems worth a try for me!

  4. Beautiful cake! I love it, thanks for sharing!


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