Southern Coconut Cake
Minutes Prep Time: 15
Minutes Total Time: 75
Servings: 12
Difficulty: Intermediate
Minutes Prep Time: 15
Minutes Total Time: 75
Servings: 12
Difficulty: Intermediate
PAM® Baking Spray
1 pkg (18 oz each) Duncan Hines® Dolly Parton's Southern Style Coconut Cake Mix
1-1/2 cups milk
10 tablespoons melted butter
4 eggs
FILLING:
1/2 cup milk
1/4 cup vanilla instant pudding mix
2 cups sweetened flaked coconut
1 container (16 oz each) Duncan Hines® Dolly Parton's Creamy Buttercream Frosting
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 108 mg | 11% |
Carbohydrate | 71 g | 24% |
Cholesterol | 91 mg | 30% |
Total Fat | 26 g | 40% |
Iron | 1 mg | 6% |
Calories | 544 kcal | 27% |
Sodium | 549 mg | 23% |
Protein | 5 g | 10% |
Saturated Fat | 17 g | 83% |
Sugars | 53 g | 5% |
Vitamin C | 0 |
Preheat oven to 350°F. Spray two 8-inch round pans with baking spray.
Whisk cake mix, 1-1/2 cups milk, melted butter and eggs together in a large bowl until well blended.
Pour batter into pans and bake 30 to 32 minutes, until toothpick inserted in center comes out clean. Cool on wire rack 15 minutes. Remove from pans and cool completely.
Whisk 1/2 cup milk and pudding mix together in small bowl until blended. Set aside to thicken.
Place one cooled cake layer on serving plate. Spread pudding over and sprinkle with about 1/4-cup coconut. Place second cake layer on top of first. Frost entire cake with buttercream frosting.
Press remaining coconut all over the top and sides of cake. Slice, serve, and enjoy!
Southern Coconut Cake