Coconut Cream Cake with Coconut Cream Frosting

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Units Scale
  • 1 cup all-purpose flour
  • 3.4 ounce box coconut cream instant pudding mix
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 3/4 cup milk
  • 1/4 cup butter, melted
  • 1 large egg
  • 2 tablespoon sour cream
  • 1 teaspoon vanilla extract

Coconut Cream Frosting

  • 1 pint heavy cream
  • 3.4 ounce box coconut cream instant pudding mix
  • 1/4 cup powder sugar
  • 1/4 cup shredded coconut flakes (optional)


  1. Preheat oven to 350 degrees. Grease and lightly dust an 8-inch round cake pan and set aside.
  2. In a medium bowl mix flour, pudding mix, baking powder, and salt.
  3. In another medium bowl mix sugar, milk, butter, egg, sour cream and vanilla until blended.
  4. Gradually stir flour mixture into wet ingredients until combined.
  5. Pour batter into prepared cake pan and bake for about 40 minutes, until cake tester comes out clean.
  6. Cool completely on a wire rack before removing from pan.

Coconut Cream Frosting

  1. Using an electric mixer with whisk attachment, beat heavy cream on high speed for 3-4 minutes until it becomes thick and creamy. Reduce speed to medium, and stir in sugar and pudding mix until combined.
  2. Pour all the frosting on top of cooled cake and using a spatula, frost cake. Sprinkle with shredded coconut flakes if desired.
  3. Cover in cake carrier and store in the refrigerator until ready to serve.