Plenty Sweet Life

Grandma's Recipes One By One!

Coconut Cake

on March 21, 2016

The recipe for today comes from my sister, who makes this Coconut Cake a lot. Everybody who tries it absolutely loves it!! It was originally from the Kraft Foods website, and while I couldn’t find the exact recipe that my sister used (she had printed it out and it’s dated 2005 – she’s been making this cake a long time!), you can find a similar recipe here. I modified my sister’s recipe for this post to make cupcakes instead of one big cake. This recipe is totally right up Grandma’s alley and I know she would have loved this one: it’s quick, it’s easy, it’s delicious, and you can have all the ingredients on hand and ready to go at a moment’s notice.

Here is the recipe as I made it:

Coconut Cake

Prepare as directed on package:

1 yellow cake mix

Stir in:

2/3 cup coconut (7-oz. bag, divided – keep 2 cups for later)

Bake as directed.

Cool 10 minutes.

Remove from pans to wire racks; cool completely.

Pour into medium bowl and mix with wire whisk:

1 cup cold milk

1 small package (4 serving size) White Chocolate Instant Pudding & Pie Filling

1/4 cup powdered sugar

Beat with whisk until well blended – mixture will be thick.

Gently stir in:

1-8 oz. tub Cool Whip, thawed

Refrigerate until ready to assemble.

For Cake:

Place 1 of the cake layers on serving plate; spread top with 1 cup of the pudding mixture.

Sprinkle with 3/4 cup of remaining coconut; cover with second cake layer.

Spread top and side with remaining pudding mixture; press remaining coconut into pudding so entire cake is covered with the pudding mixture and coconut.

Refrigerate at least 1 hour.

Store leftover cake in refrigerator.

For Cupcakes:

Frost top of cupcakes with pudding mixture and top with coconut.


This doesn’t look like a lot of coconut, but it really makes a difference in the batter.


I made the cupcakes instead of cake, but cake would be even faster to make!


I just had to show these pretty little cupcakes!!


First I put on a HUGE amount of the pudding mixture – there’s a lot of it if you’re not making a cake. Then to top it all off – the coconut! I put a lot of that one top, too, just because I love coconut!


Because it IS Easter, after all, I added some eggs for decoration. You could use any kind of eggs or jelly beans for this – go crazy! Kids would love to help decorate the cupcakes.


My intention, when deciding to make cupcakes instead of a cake, was to send these to work with my husband. Well, that’s not happening because there aren’t enough left. Let’s just say they went over well. The cupcakes turned out absolutely beautiful and I can see why everyone loves this cake!!! This one is perfect for any time you need a quick and delicious dessert to take anywhere! Go ahead – be the hit of your Easter gathering – and bring this beautiful cake (or cupcakes).



One response to “Coconut Cake

  1. Mom says:


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