Thursday, September 17, 2009

Coconut Cream Cake

I was wanting something sweet and cool and came up with this recipe. Fall is oh so close and this is a late summer dessert for sure. You might give this a try if you need an easy dessert. This is What's Cookin on Beaty's Creek today.



2 1/2 cups all-purpose flour
2 1/2 t baking powder
1 cup butter-softened
2 eggs
1 1/4 cups whole milk
1 t salt
2 cups sugar
2 t vanilla
Coconut Pudding
Cool Whip

Sift all of your dry ingredients together. Beat your eggs, and butter very well, and add them along with your vanilla to your milk. You will add this combo 1/2 cup at a time until all is mixed in. Pour into a 9x13 pan and bake at 325' for 30 minutes or until golden brown and a toothpick comes out clean.

Next you will make your coconut pudding according to directions. I used a 3.4 ounce box. Poke holes in your cake with a fork and pour pudding over while still warm. Place in fridge overnight. Right before serving top with a good layer of Cool-Whip. I used the large container.


  1. Can you please tell me at what point you add the softened butter to the cake? Also, what size coconut pudding? Or what directions?

    Thanks for your help. This cake sounds so delicious.


  2. I hope my recipe is clearer now. Thanks for reading my blog!

  3. Thanks so much for the added info. I love your blog. We moved to Texas from Tulsa a little over a year ago. Seems like home when I read your blog.