Rogene’s Coconut Cake: A Taste of Summer Sunshine

The scent of toasted coconut, mingled with the sweet, tangy promise of cream cheese frosting, always transports me back to a specific summer. It wasn’t a grand vacation, but a simpler time, filled with late sunsets and the hum of cicadas. This Rogene’s Coconut Cake recipe, a gem passed down from a friend’s summer help at a mine of all places, carries that very essence. It’s more than just a cake; it’s a memory of lighthearted afternoons and the unexpected places where the most delightful culinary discoveries can be found. Rogene’s Rave Reviews Coconut Cake, as it’s also known, is a testament to how a few humble ingredients, when brought together with care, can create something truly extraordinary and deeply comforting.

Recipe Overview

• Prep Time: 40 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 15 minutes
• Servings: 8-10
• Yield: One 3-layer, 9-inch cake
• Dietary Type: Contains Dairy, Gluten, Eggs

Ingredients

This cake is wonderfully straightforward, relying on pantry staples and the star ingredient: coconut.

For the Cake:

• 18 ¾ ounces yellow cake mix (one standard box)
• 3 ounce package instant vanilla pudding mix (one standard box)
• 1 ¼ cups water
• 4 large eggs
• ¼ cup vegetable oil
• 2 cups shredded coconut, divided
• 1 cup chopped walnuts, optional, but highly recommended for a delightful crunch

For the Coconut Cream Cheese Frosting:

• 4 tablespoons margarine, softened
• 8 ounces cream cheese, softened
• 2 teaspoons milk
• 3 ½ cups powdered sugar
• ½ teaspoon vanilla extract
• 2 cups shredded coconut, divided for toasting and frosting

Equipment Needed

• Three 9-inch round cake pans
• Large mixing bowl
• Electric mixer (handheld or stand mixer)
• Spatula
• Measuring cups and spoons
• Small skillet
• Wire rack or paper towels for cooling toasted coconut
• Offset spatula or knife for frosting

Instructions

Crafting Rogene’s Coconut Cake is a joyous process, unfolding layer by delicious layer. The secret to its moistness lies in the combination of cake mix and instant pudding, a classic pairing that never fails to deliver.

1. Preheat and Prepare: Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Generously grease and flour your three 9-inch round cake pans. This step is crucial for ensuring your cakes release beautifully without sticking.
2. Combine Dry Ingredients: In a large mixing bowl, combine the yellow cake mix and the instant vanilla pudding mix. Whisk them together briefly to ensure they are well distributed.
3. Add Wet Ingredients: To the dry ingredients, add the water, 4 large eggs, and ¼ cup vegetable oil.
4. Beat the Batter: Using an electric mixer, beat the mixture on medium speed for precisely 4 minutes. This extended beating time is key to developing a light and airy cake structure. Scrape down the sides of the bowl occasionally to ensure all ingredients are incorporated.
5. Stir in Coconut and Nuts: Gently stir in 2 cups of shredded coconut and the 1 cup of chopped walnuts (if using) into the batter. Fold them in until just combined; avoid overmixing at this stage.
6. Divide and Bake: Pour the batter evenly into the three prepared cake pans.
7. Bake the Cakes: Place the pans in the preheated oven and bake for 35 minutes, or until a wooden skewer or toothpick inserted into the center of each cake comes out clean. Keep a close eye on your oven, as baking times can vary.
8. Cool the Cakes: Once baked, carefully remove the cakes from the oven and let them cool in the pans on a wire rack for about 10-15 minutes. Then, invert the cakes onto the wire rack to cool completely before frosting. This prevents the frosting from melting.

To Make the Coconut Cream Cheese Frosting:

While the cakes are cooling, prepare the luscious frosting. The toasted coconut adds an irresistible depth of flavor and texture.

1. Toast the Coconut: In a small skillet, melt 2 tablespoons of margarine over low heat. Add 2 cups of shredded coconut to the melted margarine. Stir constantly over low heat until the coconut turns a beautiful golden brown. This process requires patience and vigilance to prevent burning.
2. Cool the Toasted Coconut: As soon as the coconut is golden, spread it out on paper towels to cool completely. This helps to absorb any excess grease and stops the toasting process.
3. Cream Butter and Cream Cheese: In a separate large mixing bowl, cream together the remaining 2 tablespoons of softened margarine and the 8 ounces of softened cream cheese. Beat them until smooth and well combined, ensuring there are no lumps.
4. Add Milk and Powdered Sugar: Add 2 teaspoons of milk to the cream cheese mixture. Then, gradually beat in the 3 ½ cups of powdered sugar, about a cup at a time, until the frosting is smooth and creamy. Be sure to scrape down the sides of the bowl as you go.
5. Incorporate Vanilla: Blend in the ½ teaspoon of vanilla extract.
6. Add Toasted Coconut: Finally, stir in 1 ¾ cups of the cooled, toasted coconut into the frosting. Reserve the remaining toasted coconut for topping the finished cake.

Assemble and Frost the Cake:

1. Layer the Cake: Once the cake layers are completely cool, place the first layer on your serving plate.
2. Frost Generously: Spread a generous amount of the coconut cream cheese frosting over the first layer.
3. Add the Next Layer: Carefully place the second cake layer on top of the frosting. Repeat the frosting process.
4. Top it Off: Add the final cake layer and then frost the entire cake, including the sides and top.
5. Decorate: Top the cake with the remaining toasted coconut for a beautiful and delicious finish.

Expert Tips & Tricks

• Room Temperature is Key: Ensure your margarine and cream cheese are truly at room temperature for the frosting. This allows them to cream together smoothly, avoiding a lumpy texture.
• Don’t Overbake: Keep a close watch on the cakes as they near the 35-minute mark. Ovens can vary, and overbaking will result in a dry cake. The toothpick test is your best friend here.
• Toasting Patience: Toasting the coconut is where a lot of flavor is developed. Keep the heat low and stir constantly to achieve an even, golden brown hue without burning. Burnt coconut is bitter and will ruin the frosting’s delicate flavor.
• Cool Completely: This cannot be stressed enough! Frosting a warm cake is a recipe for disaster, leading to a melted, sliding mess. Patience is a virtue when it comes to cake assembly.
• Make-Ahead Frosting: The frosting can be made a day in advance and stored in an airtight container in the refrigerator. Bring it back to room temperature and give it a good stir before frosting the cake.

Serving & Storage Suggestions

Rogene’s Coconut Cake is best served at room temperature, allowing all the flavors and textures to shine. Slice it generously and watch as smiles appear. This cake is a showstopper on its own, but it also pairs beautifully with a cup of strong coffee or a glass of cold milk.

For storage, cover the cake tightly with plastic wrap or place it in an airtight cake carrier. At room temperature, it will keep well for about 2 days, provided your kitchen isn’t too warm. For longer storage, refrigerate the cake. It will last for up to 5 days in the refrigerator. When serving refrigerated cake, allow it to sit at room temperature for about 30 minutes to an hour to soften the frosting and cake. This cake also freezes beautifully. Wrap individual slices or the entire cake tightly in plastic wrap, then in foil, and freeze for up to 2-3 months. Thaw overnight in the refrigerator.

Nutritional Information

This is a rich and decadent cake, perfect for celebrations and special occasions. Please note that these are approximate values and can vary based on specific ingredients and preparation.

Nutrient	Amount per Serving (approximate)	% Daily Value
Calories	1156 kcal	2312%
Total Fat	70 g	108%
Saturated Fat	35 g	175%
Cholesterol	138 mg	46%
Sodium	793 mg	33%
Total Carbohydrate	127 g	42%
Dietary Fiber	9 g	36%
Total Sugars	94 g	188%
Protein	14 g	28%

Variations & Substitutions

While this recipe is wonderful as is, feel free to experiment!

• Nut-Free: Omit the walnuts entirely for a nut-free version. The coconut alone provides plenty of texture and flavor.
• Different Extracts: While vanilla is classic, try adding a touch of almond extract to the frosting for a different flavor profile.
• Citrus Zest: For a bright, fresh twist, add the zest of one lemon or orange to the cake batter.

FAQs

Q: Can I use a different flavor of cake mix?
A: While yellow is traditional, a white or even a butter recipe cake mix would likely work well. Adjust your expectations for the final color and flavor profile.

Q: Do I have to toast the coconut for the frosting?
A: Toasting the coconut adds a significant layer of flavor and a beautiful color to the frosting. While you can use untoasted coconut, the flavor will be much milder and less complex.

Q: My frosting seems too thin. What can I do?
A: If your frosting is too thin, gradually add a little more powdered sugar, a tablespoon at a time, until it reaches your desired consistency. Ensure your cream cheese and butter were well-softened before creaming.

Q: Can I make this cake as a sheet cake?
A: Yes, you can bake this batter in a greased and floured 9×13 inch baking pan. Baking time will likely be similar, but check for doneness with a toothpick. You will likely have enough frosting to cover the entire top of the sheet cake.

Q: How long will the toasted coconut stay crispy on top of the cake?
A: The toasted coconut will retain some crispness for a day or two, especially if the cake is stored at room temperature and not overly humid. Refrigeration can sometimes soften the topping slightly.

Final Thoughts

Rogene’s Coconut Cake is a testament to the simple joys of baking. It’s a cake that welcomes everyone to the table, a comforting embrace in every slice. Whether you’re recreating a cherished memory or embarking on a new culinary adventure, I encourage you to give this recipe a try. The process is straightforward, and the reward—a moist, flavorful cake with that irresistible coconut cream cheese frosting—is immeasurable. Share it with loved ones, savor each bite, and perhaps, like me, you’ll find yourself creating new memories with every forkful. Happy baking!