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–+ servings
Coconut cake from Antita
This Coconut Cake is a classic mid-century shortcut dessert that blends convenience with indulgent flavor. Built on a boxed white or sour cream cake mix, it’s elevated by a simple sugar syrup soak that keeps the cake incredibly moist. The topping, a creamy blend of milk, instant vanilla pudding, and whipped topping, creates a soft, luscious layer that pairs perfectly with the coconut finish. Recipes like this became popular as packaged ingredients gained traction in home kitchens, offering reliable results with minimal effort. The final touch of flaked coconut adds texture and a tropical sweetness, making it a standout dessert for gatherings, potlucks, or anytime a nostalgic treat is needed.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 2 hours 50 minutes
Course Dessert
Cuisine American
Servings 12
Calories 320 kcal

Ingredients
  

  • 1 box Betty Crocker white sour cream cake mix (plus ingredients listed on box)
  • 1 ½ cups water
  • 1 cup granulated sugar
  • 1 cup milk
  • 3.4 oz instant vanilla pudding mix
  • 8 oz whipped topping (Cool Whip, thawed)
  • 2 to 3 cups flaked coconut

Instructions
 

Step 1: Prepare Cake Batter

  • Prepare the cake mix according to package directions.

Step 2: Bake Cake

  • Pour batter into a prepared baking pan and bake as directed on the box.

Step 3: Make Syrup

  • Combine water and sugar in a saucepan.
  • Bring to a boil, stirring until sugar dissolves.

Step 4: Soak Cake

  • While cake is still hot, punch holes across the surface using a fork or skewer.
  • Pour hot sugar syrup evenly over the cake.

Step 5: Prepare Icing

  • In a bowl, mix milk with instant vanilla pudding mix until thickened.

Step 6: Fold Topping

  • Gently fold in whipped topping until smooth and creamy.

Step 7: Frost Cake

  • Spread icing mixture evenly over the cooled cake.

Step 8: Add Coconut

  • Sprinkle flaked coconut generously over the top.

Step 9: Chill and Serve

  • Refrigerate for at least 1 hour before serving for best texture.

Tips

  • Use coconut milk instead of regular milk for stronger flavor
  • Toast the coconut for added crunch and depth
  • Add crushed pineapple between layers for a tropical twist
  • Use homemade whipped cream instead of Cool Whip
  • Substitute yellow cake mix for a richer base
  • Add a splash of coconut extract to the icing
  • Chill overnight for best texture
  • Make as cupcakes for individual servings

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 5mgSodium: 280mgPotassium: 120mgFiber: 1gSugar: 30gVitamin A: 150IUCalcium: 80mgIron: 1.2mg
Keyword cake, coconut, comfort food, dessert, easy baking, moist cake, retro recipes, vintage
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