Nothing is more Southern than sitting on the porch with a big slice of coconut cake and glass of sweet tea. Come and get it, y’all.
Our Favorite Coconut Cake (an old Kraft recipe from my grandmother’s recipe box)
- 1 pkg (2-layer size) yellow cake mix
- 2-2/3 cups flaked coconut (7-oz pkg), divided
- 1 pkg (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1/4 cup powdered sugar
- 1 cup cold milk
- 1 tub Cool Whip, thawed
Heat the oven to 350°F. Prepare the cake batter and bake as directed on package for 2 (9-inch) round layers, stirring 2/3 cup coconut into batter before pouring into prepared pans. Cool cakes in pans 10 min.; remove from pans to wire racks. Cool completely.
Meanwhile, beat pudding mix, sugar and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP. Refrigerate until ready to assemble cake.
Stack cake layers on plate, filling layers with 1 cup pudding and 3/4 cup of the remaining coconut. Frost top and side of cake with remaining pudding mixture. Press remaining coconut into pudding mixture. Refrigerate 1 hour before serving.