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Hawaiian Coconut Cake

Hawaiian Coconut Cake


1 (18.25 ounce) package white cake mix
1 cup water
3 eggs
⅓ cup vegetable oil
1 (3.5 ounce) package instant coconut cream pudding mix
1 tsp Happy Home Coconut Baking Emulsion
1 Tbsp Happy Home® Imitation Rum Flavor®
1 tsp Happy Home Pineapple Flavor
1 (8 ounce) can crushed pineapple, undrained

1 (3.5 ounce) package instant coconut cream pudding mix
½ cup milk
1 (8 ounce) container extra-creamy frozen whipped topping, thawed
¼ cup flaked coconut

Frosting Topping:
2 Tbsp flaked coconut, toasted


Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray, or butter the pan well and coat inside with flour to prevent sticking.

Beat the cake mix, water, eggs, vegetable oil, 1 package of coconut cream pudding mix, and flavoring in a bowl with an electric mixer until smooth, about 2 minutes. Gently fold in the crushed pineapple. Pour the batter into the prepared baking pan.

Bake in the preheated oven until the cake has risen, turned golden brown, and a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Cool the cake to room temperature in the pan on a wire rack, about 30 minutes.

While the cake is baking, spread 2 Tbsp of flaked coconut onto a baking sheet, and bake in the preheated oven until lightly toasted, about 10 minutes. Remove the coconut, allow to cool, and set aside.

To make frosting, whisk 1 package coconut cream pudding mix with milk until the mixture turns thick and creamy, about 2 minutes. Gently fold in the whipped topping, and ¼ cup flaked coconut. Frost the cake, and sprinkle toasted coconut on top.

Keep refrigerated.

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Southern Flavoring Company will be closed Nov. 25-27 for Thanksgiving. We will resume shipping on Nov. 30th. Please allow extra time for your shipment to arrive. In addition to several backordered items, FedEx and USPS are not guaranteeing service levels.