Recipe for Coconut Cream Cake


1 pkg Duncan Hines Moist Deluxe White Cake Mix 1 pkg
1 pkg coconut cream instant pudding and pie filling mix (4-serving size) 1 pkg
4 eggs 4
1 cup water 250 mL
1/3 cup vegetable oil 75 mL
1/3 cup flaked coconut 75 mL

2 cups whipping cream chilled 500 mL
1/4 cup Confectioners sugar 50 mL
1/4 cup dairy sour cream 50 mL
2 1/2 cups flaked coconut divided 625 mL


1. Preheat oven to 350F (180C). Grease and flour two 9 inch (23 cm) round cake pans.

2. For cake, combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Stir in 1/3 cup (75 mL) coconut. Divide into pans.

3. Bake at 350F (180C) for 32 to 37 minutes or until toothpick inserted in center comes out clean. Cool following package directions.

4. For frosting, place whipping cream in large bowl. Beat at high speed until soft peaks form. Add Confectioners sugar and sour cream. Beat until stiff peaks form. Fold in 1 1/2 cups (375 mL) coconut. Fill and frost cake. Sprinkle with remaining 1 cup (250 mL) coconut. Refrigerate until ready to serve.

Makes 12-16 servings.

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