Coconut Cake 2
Ingredients
Cake
- 1 (18.25 ounce) box yellow cake mix
- 1 small box vanilla instant pudding and pie filling
- 1 1/3 cups water
- 4 eggs
- 1/4 cup vegetable oil
- 2 cups flaked coconut
- 1 cup chopped pecans or walnuts
Coconut-Cream Cheese Frosting
- 4 tablespoons butter or margarine
- 2 cups flaked coconut
- 8 ounces cream cheese, softened
- 2 teaspoons milk
- 3 1/2 cups sifted confectioners' sugar
- 1/2 teaspoon vanilla extract
Instructions
- Heat oven to 350 degrees F. Grease and flour three 9-inch layer pans.
- Blend cake mix, pudding mix, water, eggs and oil in large mixer bowl. Beat
at medium speed of electric mixer for 4 minutes.
- Stir in coconut and walnuts.
- Pour into prepared pans. Bake for 35 minutes.
- Cool in pans for 15 minutes; remove and cool on rack.
- Fill and frost with Coconut-Cream Cheese Frosting.
- Frosting: Melt 2 tablespoons of the butter in skillet. Add coconut; stir
constantly over low heat until golden brown.
- Spread coconut on absorbent paper to cool.
- Cream remaining 2 tablespoons butter with cream cheese.
- Add milk and sugar alternately, beating well.
- Add vanilla extract.
- Stir in 1 3/4 cups of the coconut.
- Spread on tops and sides of cake layers.
- Sprinkle with remaining coconut.