Coconut Orange Cake ‘Pig Pickin’ Cake’

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A moist layered orange and coconut cake is frosted with even more orange and coconut. It is divine.

I went totally picture crazy with this cake, but as you can see, it was so adorable that I couldn’t help myself. It tastes as good at it looks.

Coconut and Orange 'Pig Pickin' Cake'

This cake needs a few hours to chill in the fridge sobe sure to plan ahead.

Coconut and Orange 'Pig Pickin' Cake'

I think this would also fantastic using a strawberry or lemon moist cake mix.

More delicious orange desserts to enjoy!

Southern Orange Cake

Classic Southern Orange Slice Cake

Fluffy Pineapple Cookies with Orange Glaze

Fluffy Pineapple Cookies with Orange Glaze

Chocolate Orange Jimmy Cake

No Bake Twinkies Strawberry Shortcake

No Bake Twinkies Strawberry Shortcake

Coconut and Orange 'Pig Pickin' Cake'

Coconut Orange Cake ‘Pig Pickin’ Cake’

The delicious flavors of coconut and orange come together for this moist layered cake.
5 from 2 votes
Prep Time 20 mins
Cook Time 30 mins
Chill Time 3 hrs
Total Time 3 hrs 50 mins
Course Dessert
Cuisine American
Servings 8
Calories 472 kcal

Equipment

  • Tools: Cake Leveler for even cake layers

Ingredients
  

Cake:

  • 1 box orange cake mix such as Pillsbury Moist Supreme Creamsicle cake mix
  • 1 cup flaked sweetened coconut

Frosting:

  • 15 oz. mandarin oranges do not drain, crushed
  • Note: If you are using mandarin oranges for garnish be sure to set a few aside
  • 5 oz large instant vanilla pudding mix not prepared
  • 1 cup flaked sweetened coconut
  • 8 oz. Cool Whip frozen whipped topping thawed

Instructions
 

  • Preheat oven to 350-f degrees. Line two 9″ cake pans with parchment paper and then spray with nonstick baking spray.
  • Prepare the cake mix according to the package directions. After the cake has been mixed well, stir in 1 cup of coconut. Bake according to cake mix instructions for two 9″ cake pans. After cooked through, remove from oven and let cool.
  • Note: If you prefer a 9×13-inch cake, prepare and bake according to the box directions. You will likely need less frosting/filling in this case.
  • Prepare frosting: In a large mixing bowl, crush the mandarin oranges with their juices with an electric mixer. Mix in the instant pudding mix and coconut and mix well. Fold in the whipped topping until combined.
  • When the cakes are cool enough to handle, remove them from the pans and set on a flat surface. Using a cake leveler, cut the tops off both of the cakes to get a flat surface. Take one of the cakes and place the cut side down on the cake plate. Add a layer of frosting. Place the 2nd layer cut side down on top of the frosting layer. (This will give you a perfectly flat surface on the top of the cake for great looking frosting). Frost the top and sides of the cake. Garnish with a few mandarin oranges if desired.
  • Let chill in the fridge for several hours before serving.

Notes

Nutrition

Calories: 472kcalCarbohydrates: 95gProtein: 4gFat: 9gSaturated Fat: 8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 5mgSodium: 665mgPotassium: 229mgFiber: 4gSugar: 60gVitamin A: 412IUVitamin C: 14mgCalcium: 190mgIron: 2mg
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24 Comments

  1. Yuuuum!!!!! This looks so good! I love those flavors, and with whipped fluffy frosting! Perfect for Easter, you are right!
    Blessings,
    Leslie

  2. The Coconut Orange Cake sounds like a winner!. I like Mandarin Oranges & Coconut so that makes it even better.

  3. This was yummy! Grocery didn't have orange cake mix so I used pineapple. Also, I made it in 13×9 pan because I was lazy. Lol. Husband loved it too!

  4. This is the cake I chose for my husband to make for my birthday. He's about to bake it right now and I was wondering if "large" means the 6 1/2 serving box, or the regular box. I've made a similar frosting with pineapple that used just a regular box so I was nervous that the large box might be too much. Thanks!

    1. Box sizes tend to change over the years but for this recipe I used a 5 oz. box and I updated the recipe when this comment was posted. Just adding a comment for anyone who read this later and wondered. 🙂

  5. I couldn't find a Creamsicle cake mix so I used a white cake mix, dissolved 3 tablespoons of orange jello mix (1/2 sm box) in 1/2 cup water in microwave, then added ice/cold water to bring it back up to 1 cup of liquid. That replaced my water called for in directions. I also added a dash of vanilla extract and it came out great.

  6. I'm not a fan of raw shredded coconut, but I plan to try this. I'll leave the coconut in the cake (it'll get cooked) but I'll leave it out of the frosting. Can't wait to try it.

    1. Keep in mind that this is sweetened coconut from the baking section. I'm not sure if 'raw coconut' is the same thing or not – just wanted to mention that.

  7. Made it and it was great. I think next time I will use a white cake mix and replace the liquid with pureed mandarin oranges with the juice and water. LOVED the icing, but wasn't a huge fan of the orange cake mix. Just me…but I found it a little overwhelming and artificial tasting. Great recipe. Thanks for sharing. (I couldn't find the Creamsicle cake mix. After going to three stores, finally found one that was orange flavored. I think that was the problem.) I LOVE coconut and didn't really notice it, so don't be afraid it's too much. It wasn't.

    1. I'm not sure Sharyn. If you were to try it, I would leave off any garnish on the top, such as the slices of mandarin oranges. Good luck!

  8. I like this comment : I couldn't find a Creamsicle cake mix so I used a white cake mix, dissolved 3 tablespoons of orange jello mix (1/2 sm box) in 1/2 cup water in microwave, then added ice/cold water to bring it back up to 1 cup of liquid. That replaced my water called for in directions. I also added a dash of vanilla extract and it came out great.