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    Prep Time: 20 mins
    Total Time: 1 hr 5 mins
    Servings: 12


    1 (18 1/4 ounce) white cake mix
    1 (3 1/2 ounce) packages instant vanilla pudding
    1 1/2 cups water
    4 eggs
    1/2 cup canola oil
    1 cup chopped pecans or 1 cup walnuts, etc
    2 cups flaked coconut
    3 tablespoons butter, softened
    6 ounces cream cheese, softened
    1 -2 tablespoon cream
    2 1/2 cups confectioners’ sugar
    1 1/2 cups flaked coconut



    Preheat oven to 350 degrees.
    In a large mixer bowl add the cake mix, vanilla pudding, water, eggs, and oil.
    With an electric mixer, beat for 2 minutes at medium speed.
    Fold in the chopped nuts and coconut.
    Pour the batter into a 9 x 13-inch pan that has been sprayed with non-stick cooking spray or lightly greased and floured.
    Bake for 45 minutes or until the toothpick inserted off-center comes out clean.
    Cool completely before frosting.
    In a medium-sized mixer bowl, blend the butter and cream cheese.
    Add the confectioners’ sugar and enough cream to make it a smooth spreading consistency.
    Frost cake with frosting and sprinkle with coconut.