Coconut Cake Recipe


Cooking Time27 MinDifficulty LevelEasy
Health IndexAverageCourse
Main IngredientInterest Group


 Yellow cake mix18 1⁄2 Ounce (1 package)
 Coconut flavored instant pudding mix3 3⁄4 Ounce (1 package)
 Water1 Cup (16 tbs)
 Oil1⁄4 Cup (4 tbs)
 Strawberry preserves/Raspberry preserves12 Ounce (1 jar)
 Dessert topping9 Ounce, thawed (2 containers, 4 1/2 ounce each)
 Flaked coconut1 1⁄2 Cup (24 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 5280 Calories from Fat 1974

% Daily Value*

Total Fat 228 g350%

Saturated Fat 119.9 g599.7%

Trans Fat 0 g

Cholesterol 845.9 mg

Sodium 4802.4 mg200.1%

Total Carbohydrates 760 g253.4%

Dietary Fiber 37.2 g148.8%

Sugars 498.4 g

Protein 59 g118.4%

Vitamin A 19.5% Vitamin C 3.7%

Calcium 14.8% Iron 48.1%

*Based on a 2000 Calorie diet


1. Combine cake mix, pudding mix, eggs, water and oil in the large bowl of an electric mixer and beat at medium speed with mixer for 4 minutes. Pour batter into a well-greased 10 to 12-cup fluted tube pan. Microwave, uncovered, at Cook Cycle 1 (power level 5) for 22 to 27 minutes, or until there is no uncooked batter remaining near the bottom of the pan and the cake has begun to pull away from the sides of the pan. Let stand, covered, for 15 minutes. Loosen edges, invert onto a serving plate. Cover and let stand until cool.
2. Split cake horizontally into 3 layers spread with preserves and reassemble. Frost with dessert topping and sprinkle with coconut. Store, covered, in the refrigerator until serving time.