Easy Choconut Cake

This coconut cake turns a yellow cake mix into a four-layer showstopper with coconut cream pudding filling, chopped macadamia nuts, sweetened whipped cream frosting, and shredded coconut pressed onto the outside. It looks and tastes like a bakery cake, but the shortcut base keeps it manageable.

Each cake round gets split horizontally into two layers, giving you four thin layers with three generous layers of coconut cream filling between them. The filling is instant pudding folded into whipped cream, which sets firm enough to support the layers without squishing out the sides.

The whipped cream frosting that covers the whole cake is separate from the filling. It’s stiffer, with more powdered sugar, so it holds the shredded coconut in place on the sides and top.

Chef Tips

• Use a long serrated knife to split the cake layers. A sawing motion keeps the cut level. Pressing down with a regular knife crushes the cake.
• Leave a 1-inch border around the edge of each filling layer. As the next layer presses down, the filling spreads to the edge without overflowing.
• Chill the assembled cake for at least an hour before serving. The pudding filling needs time to set and the layers need to bond.
• Press the coconut onto the frosted sides while the whipped cream is still tacky. Once it firms up, the coconut won’t stick.

Variations

• Toast the shredded coconut before pressing it on for a nuttier, golden finish.
• Use toasted almonds instead of macadamia nuts in the filling.
• Drizzle each layer with a tablespoon of coconut rum before adding the filling.