Coconut Supreme Cake

Ingredients

Cake

• 1 (18.25 ounce) box yellow cake mix*
• 4 eggs
• 3/4 cup instant vanilla pudding mix
• 1 1/3 cups Half-and-Half
• 1/2 cup oil
• 1 cup finely chopped nuts, your choice
• 2 cups shredded coconut, lightly toasted and divided

Frosting

• 8 ounces cream cheese, softened
• 1 teaspoon vanilla extract
• 2 teaspoons Half-and-Half
• 3 1/2 cups confectioners' sugar
• 1 1/2 cups shredded coconut, lightly toasted

Instructions

1. Heat oven to 350 degrees F. Butter and flour 3 (9-inch) cake pans.

Cake

1. Combine cake mix, eggs, pudding mix, Half-and-Half and oil in a bowl. Beat on medium speed for 4 minutes.
2. Fold in nuts and coconut with a rubber spatula until combined.
3. Divide mixture into prepared pans spreading out batter evenly.
4. Bake for 30 minutes or until tester inserted in center comes out clean and cake pulls away slightly from sides of pan.
5. Remove from oven and let cool.

Frosting

1. Place cream cheese, vanilla extract and Half-and-Half in a bowl, beat with mixer until smooth.
2. Gradually add confectioners' sugar beating well until smooth.
3. Fold in 1/2 cup toasted coconut with a rubber spatula.
4. Spread frosting evenly tops of layers, stack cakes one on top of the other, sprinkle with remaining toasted 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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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.

Attribution

Posted by BettyBoop50 at Recipe Goldmine May 2, 2001.