The Best Vanilla Coconut Cake Ever!

My daughter’s birthday was last week and she wanted me to make her a coconut birthday cake.  I’m not a huge coconut fan, so my first thought was “well, I’ll just make two cakes.”  Like I need my own cake – not!  And then reality set in.  I wasn’t about to make two cakes.  Instead, I decided to make a coconut cake that I would like as much as she did.  And… mission accomplished!

This recipe is slightly more time consuming than most.  This is because the recipe requires the making of a pudding filling, along with a homemade whipped cream frosting.  I can assure you though – this cake is worth the extra effort.

The Best Vanilla Coconut Cake

3 eggs

1/2 c. margarine, softened

3/4 c. sugar

3/4 c. sour milk

1 1/2 tsp. vanilla extract

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 1/4 c. sifted flour

2 packages (minus two tablespoons of the mix to set aside for the frosting) Jell-O brand coconut pudding & pie filling (cooked version); one package (minus the two tablespoons) will go directly into the cake batter; the other will be prepared according to the package with the addition of 1 tsp. of vanilla extract.


2 c. heavy whipping cream

2 tbsp. dry coconut pudding & pie filling (reserved from earlier)

1 tsp. vanilla extract

Preheat oven to 325 degrees.  Line two 6” round cake pans with parchment paper and generously grease both pans.

In a large bowl, cream together eggs, margarine, and sugar.  Mix in remaining ingredients, including the box of coconut pudding mix that is missing the two tablespoons.  Beat thoroughly and pour equal amounts into each prepared pan.  Bake for approximately 27-30 minutes, or until toothpick comes clean when inserted into the center.  Immediately remove cakes from pans and allow to cool.

Prepare the other box of coconut pudding according to the package; add 1 tsp. of vanilla. 

Place first cake on a cake plate and poke holes into the cake using a straw or wooden stick.  Spread coconut pudding over the top.  Add second cake layer and repeat.  I put a wooden stick into the center of the cake to help prevent the cake layers from sliding around.  Place the cake in fridge for about 15- 20 minutes.

In a chilled bowl, add 2 cups of whipping cream, 1 tsp. of vanilla extract, and the two tbsp. of the dry (reserved) coconut pudding mix.  Beat until cream thickens to desired consistency.

Remove cake from refrigerator and frost.  Remove the stick and return to the fridge until ready to serve.

This cake is so moist and dense.  It has a mild coconut flavor, and the vanilla flavor shines through too – a perfect match.  I think this just might be my favorite cake now. I wouldn’t change a thing about it.  They say “the proof is in the pudding”.  What pudding?  It’s gone!

What is your favorite cake flavor?  

Got a minute?  Stop over at Katherine’s blog to check out tons of great bloggers who are participating in Thursday Favorite Things Blog Hop.



Grandma B’s Birthday Cake

In celebration of my hubbies birthday I transformed his favorite birthday cake into cupcakes.   This cake has a unique (hard to describe) flavor, and the topping which is made with walnuts, sugar, and heavy cream make it sweet, rich, and addicting. 

This recipe that has been passed down in my hubbies family has put me to the test.  The first time I made the cake it turned out dry as a bone, and the frosting turned out like rock candy – not good!

With a little tweaking of Grandma B’s original recipe I came up with a moister cake.  And yes, my husband noticed it wasn’t as dense too.   I swear I can’t get anything past him.

I’m not going to share the original recipe with you because I would hate for you to have the same bad experience I had, so here is my adapted version.

Grandma B’s Birthday Cake

1/2 c. light brown sugar

1/2 c. granulated sugar

2 eggs

1 stick of margarine, softened

1/4 c. olive oil

2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. lemon or vanilla extract (I used lemon, but prefer vanilla)

2 c. all-purpose flour

1 c. skim milk

Walnut Frosting

1 1/2 c. chopped walnuts

1 1/2 c. granulated sugar

1 1/2 c. heavy cream

Preheat oven to 350 degrees.  Line 24 cupcake tins with papers.

In a large mixing bowl, add sugars, butter, oil, and eggs; beat until  light and creamy.  Add baking powder, baking soda, and extract; mix together.  Add flour and milk; mix until all ingredients are completely blended.

Bake until cupcakes are golden brown and toothpick comes clean when inserted into center – about 15-20 minutes.  Remove from oven and cool.  Once cool, remove cupcake papers and place cupcakes on large cake plate; set aside.

Place walnuts, sugar, and heavy cream into a large saucepan.  Bring to a boil; stirring constantly.  When mixture boils for about 1 minute and starts to look frothy, remove  from heat.  Pour topping over baked cupcakes.  Allow to cool at room temperature before serving.

Do you like to fix recipes that you haven’t had the best of luck with, or do you toss them and keep looking?