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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)

  • pkg (2-layer size) yellow cake mix
  • 2-2/3 cups flaked coconut (7-oz pkg), divided
  • pkg (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
  • 1/4 cup powdered sugar
  • cup cold milk
  • 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.