We enjoy coconut cake twice a year - on our anniversary and Easter. Occasionally my husband and I will make a very elaborate coconut cake that takes 2/3 days to make, a recipe that we found early on in our marriage - recipe here. For Easter we've been ordering a cake from a local diner in town. This year I needed to make the Easter cake last minute so I looked at the recipe above and tried to figure out ways to simplify it to make it faster. Below is what I came up with. I will say that we all enjoyed this cake however the frosting isn't as sweet as a traditional coconut cake and seemed a bit odd to me with the tang of the cream cheese against the sweet custard layers - if you have this same issue you can add more powdered sugar to your frosting, my husband wouldn't allow me because this is his absolute favorite frosting and he wouldn't have it any other way.
*Prepare cakes, pudding and toasted coconut first and allow all to cool before assembling
Box of white cake mix, plus ingredients to prepare
3.4oz vanilla pudding mix, plus ingredients to prepare
1 teaspoon coconut extract
1 bag sweetened coconut flake, divided
16oz cream cheese
2 cups powdered sugar
8oz tub cool whip
Bake cake in 8 or 9" pans. Allow to cool and then sandwich each layer between two dinner plates, using a bread knife cut the 2 cake layers in half, making 4 cake layers.
Prepare frosting by whipping cream cheese and sugar until fully combined and fluffy. Fold in cool whip.
Assemble cake:
Spread coconut pudding between each layer (3), place top on
Frost cake all over
Sprinkle toasted coconut all over
Refrigerate until ready to serve
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