Coconut Raspberry Cake with Pudding & Whipped Topping Frosting

Oh how I love cake! And, of course so does my husband and family. His favorite cake is coconut. In my past life I was a cake decorator. I made hundreds of cakes and cupcakes for every occasion. My home usually had the aroma lof a bakery, especially on Friday when everyone came to pick up their special occasion cake.

This cake is definitely a keeper! This one has a layer of raspberry jam that is so delicious. You could use any jam. It doesn't matter which one you use they all are wonderful. A real winner for the whole family, holidays, birthdays and just any day...
This cake uses few ingredients and also uses a boxed cake with a few ingredients added to make it really moist and tasty. The frosting is made of either instant coconut or vanilla pudding mix with the addition of Cool Whip, makes the frosting so dang good! All in all, this recipe is not only good, but is cost efficient. In these days when everything is so expensive in the grocery store, this one "takes the cake" for being really good and inexpensive to make.

Coconut Cake with Pudding and Whipped Topping Frosting...
  • 1 pkg  white cake mix (plus ingredients to make cake)
  • 1 tsp almond extract or coconut extract
  • 3/4 cup  cold milk
  • 1 pkg white chocolate or vanilla instant pudding and pie filling
  • 1/4 cup powdered sugar
  • 1 container (8 oz. ) frozen whipped topping, thawed
  • 1/3 cup cherry, peach, raspberry or any jam you like
  • 1 cup sweetened flaked coconut
  1. Preheat oven to 350°F. Spray cooking spray on 2 10" round cake pans. Flour the pans for a quick release of cake. You can also use parchment paper to line the bottom of the pans, but be sure to spray sides of pans with cooking spray.
  2. Prepare cake mix according to package directions, adding almond or coconut extract. 
  3. Pour batter into pan. Bake for 20-25 minutes or until wooden pick inserted in center comes out clean. 
  4. Cool 10 minutes. Run knife around edge of cake pans. Cool cake completely. Remove cakes from pans; discard parchment paper. 
  5. Place one cake on cake plate. Top with frosting, then with preserves. Place second cake on top of frosting and frost completely. Sprinkle with coconut
  1. Combine milk, pudding mix and powdered sugar. Whisk 1-2 minutes or until mixture begins to thicken. Fold in whipped topping.
  2. Spread jam over bottom half of cake. Spread 1 cup (250 mL) of the frosting over jam. Top with remaining cake layer. Spread sides and top of cake with remaining frosting. Sprinkle with coconut. Refrigerate 1 hour. Serve using Beaded Cake/Pie Server.
Yield:  16 servings
Yummy Fruit Cakes from Pinterest Pins . . .

Well that's it for one of my favorite foods...CAKE! So many kinds to choose from and so little time to make all of them. But, most of these I have tried and they are great. The one I love the best, besides the Coconut Cake is the Lemon Blueberry cake. It is so moist and so good...if you are going to try any of these, try the Lemon Blueberry cake first. You won't be disappointed!

Always remember..."Life's short, eat dessert first!"...words to live by!