Easter Coconut Cake - Kraft Recipes Top
Comida Kraft
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Easter Coconut Cake

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Total Time

16 servings

Celebrate the season with this Easy Coconut Cake recipe. Our Easy Coconut Cake features raspberry jam, cream cheese frosting and is topped with candy eggs.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Prepare cake batter and bake as directed on package for 2 (8-inch) round cake layers. Cool cakes 10 min. Remove from pans to wire racks; cool completely.
  • Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Gently stir in COOL WHIP. Spoon 1 cup COOL WHIP mixture into pastry bag fitted with desired decorating tip; reserve for later use.
  • Stack cake layers on plate, filling layers with jam. Frost top and side of cake with remaining COOL WHIP mixture. Gently press coconut into COOL WHIP mixture on side of cake. Pipe reserved COOL WHIP mixture onto top of cake. Top with malted milk eggs.

Special Equipment Needed

How to Store

Keep frosted cake refrigerated.

Size Wise

This is the perfect dessert for your annual Easter Day party. Since it serves 16, one cake goes a long way!

How to Soften Cream Cheese

Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 15 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 300
Total fat 17g
Saturated fat 10g
Cholesterol 15mg
Sodium 300mg
Carbohydrate 36g
Dietary fiber 1g
Sugars 22g
Protein 3g
% Daily Value
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 50 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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