Coconut Cake III

A delicious coconut cake made from a cake mix with coconut cream cheese frosting and garnished with toasted coconut.

Coconut Cake III

Ingredients

  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 1 1/3 cups water
  • 4 eggs
  • 1/4 cup vegetable oil
  • 2 cups flaked coconut
  • 1 cup chopped walnuts
  • 4 tablespoons butter, melted
  • 2 cups flaked coconut
  • 2 teaspoons milk
  • 1/2 teaspoon vanilla extract
  • 1 (8 ounce) package cream cheese
  • 3 1/2 cups confectioners’ sugar

Instructions

1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan. In a large bowl, combine cake mix, pudding mix, water, eggs and oil. Blend for 4 minutes. Stir in 2 cups coconut and the chopped nuts. Pour into a greased 9×13 inch pan.

2 Bake at 350 degrees F (175 degrees C) for 30 minutes or until done. Allow to cool.

3 To Make Coconut Cream Cheese Frosting: Melt 2 Tablespoons of butter over low heat. Add 3/4 cup of the coconut and stir until browned. Dry on paper towel. Cream other 2 tablespoons butter with cream cheese. Alternately add milk and powdered sugar. Add vanilla. Stir in remaining 1-1/4 cup coconut.

4 Spread Icing on cake and sprinkle with browned coconut.

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