Ok…over the last 20 years of baking, I’ve learned one valuable lesson…people are passionate about their love or their hatred of coconut and nuts. They are either madly in love with them or they absolutely think they’re vile in any recipe. It is a passionate topic.
This is my spin on a traditional Italian Cream Cake. I think it’s absolutely fantastic. I ate a huge piece :). However, if you’re in the “I hate coconut and nuts” group, then you just skip this cake and make you a different one. If you like Italian Cream Cake though, you’re going to love this cake. (And you’re really going to love how simple it is!)
1 box of yellow cake mix
1 small box of instant vanilla pudding
1 small box of instant coconut pudding (use an second vanilla if you can’t find coconut)
1/2 cup of veggie oil
1 1/4 cups water
2 cups sweetened flaked coconut, divided
1 1/2 cups chopped walnuts, divided
1 can cream cheese frosting
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Stir in one cup of coconut and 3/4 cup of walnuts. Pour into prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
To make the frosting, pour container of frosting in a bowl. Add in the remaining cup of coconut and remaining 3/4 cup of walnuts and stir. Frost cooled cake.
I really, really loved this cake. It’s super flavorful and very moist. The perfect end to any meal.