Coconut Cake with Pudding and Whipped Topping Frosting

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  • 1 pkg. white cake mix (plus ingredients to make cake) - follow cake mix instructions
  • 1 tsp almond extract or coconut extract
Directions for Cake Mix only:
  1. Preheat oven to 350°F. Spray cooking spray on 2 10" round cake pans. Flour the pans for a quick release of cake. You can also use parchment paper to line the bottom of the pans, but be sure to spray sides of pans with cooking spray.
  2. Prepare cake mix according to package directions, adding almond or coconut extract. 
  3. Pour batter into pan. Bake for 20-25 minutes or until wooden pick inserted in center comes out clean. 
  4. Cool 10 minutes. Run knife around edge of cake pans. Cool cake completely. Remove cakes from pans; discard parchment paper. 
  5. Place one cake on cake plate. Top with frosting, then with preserves. Place second cake on top of frosting and frost completely. Sprinkle with coconut
For a denser Cake add the Following:
  • 1 cup flour
  • 1 cup sugar
  • 1/2 tsp. salt
  • 3 large eggs = room temperature
  • 1 1/3 cup water or milk (room temperature
  • 2 T. vegetable oil
  • 1 cup sour cream or yogurt
  • 2 tsps. vanilla
Directions for a dense Cake:
  1. Preheat oven to 325 degrees F.
  2. Grease and flour two 8" cake rounds, line with parchment.
  3. Combine all dry ingredients and whisk together.
  4. Add wet ingredients and mix until combined.
  5. Divide batter between the pans and bake for approximately 50 minutes or until toothpick inserted comes out clean.
  6. Cool in pans on wire rack for 10 minutes, then turn onto wire racks to cool completely.
Raspberry Cake Filling
  • 12 oz. unsweetened raspberries
  • 2/3 cup water
  • 1 cup sugar
  • 1 T. lemon juice
  • 3 T. cornstarch dissolved in 1/4 cup of water
  • 2 tsp. raspberry extract or 2 T. raspberry liquor
Directions for Raspberry Cake Filling:
  1. Combine raspberries, water, sugar and lemon juice in a saucepan and bring to a boil. 
  2. Once it has started boiling, turn down the heat and let the mixture simmer until the raspberries have completely broken down
  3. Remove from heat and pour the mixture through a mesh strainer to remove seeds.
  4. Dissolve cornstarch into 1/4 cup water. 
  5. Pour mixture back into the pan and whisk in the cornstarch mixture.
  6. Bring the mixture back up to a boil and simmer until it is thick and bubbly, whisking as needed.
  7. Pour mixture into a bowl and allow it to cool completely. *Original recipe from the Cake Central website.
Frosting Ingredients:
  • 1 3/4 cup  cold milk
  • 1 large pkg. white chocolate or vanilla instant pudding and pie filling
  • 1/4 cup powdered sugar
  • 1 container (8 oz. ) frozen whipped topping, thawed or 8 oz. of whipped cream whipped (or you can add both to make a creamier frosting
  • 1 cup raspberry cake filling - either made from scratch or you can use raspberry jam with seeds removed (see recipe below)
  • 1 cup sweetened flaked coconut
  1. Combine milk, pudding mix and powdered sugar. Whisk 1-2 minutes or until mixture begins to thicken. Fold in whipped topping.
  2. Spread jam over bottom half of cake. Spread 1 cup (250 mL) of the frosting over jam. Top with remaining cake layer. Spread sides and top of cake with remaining frosting. Sprinkle with coconut. Refrigerate 1 hour.