Coconut Cake

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
• 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

1. Heat oven to 350 degrees F. Grease and flour** three 9-inch layer pans.

Cake

1. Blend cake mix, pudding mix, water, eggs and oil in large mixer bowl. Beat at medium speed of electric mixer for 4 minutes.
2. Stir in coconut and walnuts.
3. Pour into prepared pans. Bake for 35 minutes.
4. Cool in pans for 15 minutes; remove and cool on rack.
5. Fill and frost with Coconut-Cream Cheese Frosting.

Coconut-Cream Cheese Frosting

1. Melt 2 tablespoons of the butter in skillet. Add coconut; stir constantly over low heat until golden brown.
2. Spread coconut on absorbent paper to cool.
3. Cream remaining 2 tablespoons butter with cream cheese.
4. Add milk and sugar alternately, beating well.
5. Add vanilla extract.
6. Stir in 1 3/4 cups of the coconut.
7. Spread on tops and sides of cake layers.
8. Sprinkle with remaining coconut.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!