Easton Corbin' Classic Coconut Cake

Easton's grandma makes the best coconut cake he's ever had. She's can't to pass the exact recipe down because she doesn't measure the ingredients, but here's our best shot!

Photo by: iStockphoto.com/TennesseePhotographer


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Cook Time: 25 min | Yield: 8-12 servings


1st layer:

  • 1/2 cup butter
  • 1 cup flour
  • 1 teaspoon sugar
  • 1/4 cup walnuts (chopped finely)

2nd layer:

  • 8 ounces cream cheese
  • 1 cup powdered sugar
  • 1 cup Cool Whip (buy large container, you will need rest later)

3rd layer:

  • 2 (3 1/2 ounce) packages of coconut cream pudding
  • 3 cups milk
  • 1 (14 ounce) bag flaked coconut


Preheat over to 350. Melt butter and mix with other crust ingredients. Press and spread crust over a 9X13 pan and bake for 15 to 20 minute. Let cool.

Melt cream cheese and mix with other 2nd layer ingredients. Spread 2nd layer over 1st layer. Prepare 2 small packages of coconut cream pudding as stated on package but only use 3 cups of milk for both packages. Let cool. Spread on this last layer. Put remainder of cool whip on top.

Brown coconut for about 5 minutes. Be careful as it will burn easily. Then sprinkle coconut over cool whip.

Recipe courtesy of Food.com.

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