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Category: Desserts

Cedar Creek Inn coconut supreme cake

DEAR SOS: The Cedar Creek Inn in Laguna Beach has a delicious dessert, Coconut Supreme Cake. I always order a piece for there and a piece to go. Can you find the recipe? BOB KNAPP Los Alamitos DEAR BOB: Now ... Read more

Total time: 1 1/2 hours | Serves 12


  • 2 cups shredded coconut
  • Butter, for preparing pans
  • Flour, for preparing pans
  • 1 (1-pound 2 1/4-ounce) box yellow cake mix
  • 4 eggs
  • 2 (3.4-ounce) boxes instant vanilla pudding mix
  • 1 1/3 cups water
  • 1/2 cup oil
  • 1 cup chopped walnuts

Step 1Heat the oven to 350 degrees. Spread the coconut on a baking sheet and lightly toast, stirring often, 10 minutes. Set aside 1/2 cup for topping the cake.

Step 2Butter and flour 3 (9-inch) round cake pans.

Step 3Place the cake mix, eggs, pudding mix, water and oil in a mixing bowl. Mix at medium speed until the batter is thick and smooth, 4 minutes. Fold in the walnuts and 1 1/2 cups of the coconut. Divide the batter evenly among the pans.

Step 4Bake the cakes until a toothpick inserted in the middle comes out clean, 30 minutes. Cool completely in the pans, then turn the cakes onto a wire rack.


  • 1 (8-ounce) package cream cheese, at room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons milk
  • 3 1/2 cups powdered sugar

Step 1Combine the cream cheese, vanilla and milk in the bowl of an electric mixer. Gradually add the powdered sugar while mixing. Continue to mix until smooth.


  • Frosting
  • Cake
  • 1/2 cup reserved toasted coconut

Step 1Spread 1/3 of the frosting on top of each of 2 cakes then stack them. Set the last cake layer on top and cover with the remaining frosting (the sides are not frosted). Sprinkle the top with the toasted coconut.

Each serving:
699 calories; 637 mg sodium; 91 mg cholesterol; 35 grams fat; 12 grams saturated fat; 93 grams carbohydrates; 7 grams protein; 1.86 grams fiber.
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