Moma's Coconut Cake

Like many non-native ingredients that have become a tradition in the Carolinas, coconuts have long been central to many Carolina recipes. Coconut cakes have a long history in the Carolinas, particularly in Charleston. There are several different variations to the cococnut cake in the Carolinas that changes from chef to chef and region to region. This recipe comes from Louise Gieger, originally from Nichols in the Pee Dee region.


For Cake:

1 package yellow cake mix

1 package vanilla flavored pudding

1 1/3 cups of water

4 eggs

¼ cup vegetable oil

2 cups shredded coconut


For Frosting:

4 tsp butter

2 cups shredded coconut

8 oz cream cheese

2 tsp milk

3 ½ cups confectioners sugar

½ tsp vanilla extract



Large bowl

Medium bowl

3 9 inch layer pans

Electric Mixer



For Frosting:

Melt 2 tsp butter in skillet over low heat.

Add coconut and stir constantly until golden brown.

Remove coconut to paper towel and let cool.

Cream the other 2 tsp of butter with cream cheese in a medium bowl.

Add milk and mix.

Slowly stir in sugar.

Add vanilla extract and mix.

Stir in coconut.


For Cake:

Combine cake mix, pudding mix, water, eggs and oil in the large bowl and mix thoroughly.

Use an electric mixer and blend for 3 minutes.

Stir in coconut.

Grease and flour layer pans.

Pour mixture into all three layer pans.

Bake for 35 minutes at 350 degrees.

Remove and let cool.

Spread Coconut frosting on and between cake layers.

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