Cedar Creek Inn's Coconut Cake

This celebration cake is so good. Before the majority of my family went vegan, my mom had this on a pretty regular rotation. When I moved to my first apartment and was planning to host a meal for friends, I asked my mom for the recipe. When she told me boxed mix was involved, I was surprised—and happy to have a shortcut recipe on hand. Don’t worry: nothing about this cake tastes like there’s a shortcut involved, however. It is rich, old-fashioned, and perfectly moist. The recipe is below, courtesy of Cedar Creek Inn and the Los Angeles Times (linked here).

This three-layered cake can be frosted all around, although I think the rustic “naked” frosting style is the better option. Take it to the next level and top with fresh edible flowers.

CAKE

2 cups shredded coconut

Butter, for preparing pans

Flour, for preparing pans

1 (1-pound 2 1/4-ounce) box yellow cake mix

4 eggs

2 (3.4-ounce) boxes instant vanilla pudding mix

1 1/3 cups water

1/2 cup oil

1 cup chopped walnuts

Heat the oven to 350 degrees. Spread the coconut on a baking sheet and lightly toast, stirring often, 10 minutes. Set aside 1/2 cup for topping the cake.

Butter and flour 3 (9-inch) round cake pans.

Place the cake mix, eggs, pudding mix, water and oil in a mixing bowl. Mix at medium speed until the batter is thick and smooth, 4 minutes. Fold in the walnuts and 1 1/2 cups of the coconut. Divide the batter evenly among the pans.

Bake the cakes until a toothpick inserted in the middle comes out clean, 30 minutes. Cool completely in the pans, then turn the cakes onto a wire rack.

FROSTING

1 (8-ounce) package cream cheese, at room temperature

1 teaspoon vanilla extract

2 teaspoons milk

3 1/2 cups powdered sugar

Combine the cream cheese, vanilla and milk in the bowl of an electric mixer. Gradually add the powdered sugar while mixing. Continue to mix until smooth.

ASSEMBLY

Spread 1/3 of the frosting on top of each of 2 cakes then stack them. Set the last cake layer on top and cover with the remaining frosting (the sides are not frosted). Sprinkle the top with 1/2 cup of reserved toasted coconut.

Alison