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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.

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