Rave Reviews Coconut Cake

Ingredients

Cake

• 1 (18.25 ounce) box yellow cake mix*
• 1 small box Jell-O Brand vanilla flavor instant pudding and pie filling
• 1 1/3 cup water
• 4 eggs
• 1/4 cup vegetable oil
• 2 cups Baker's Angel Flake coconut
• 1 cup chopped walnuts or pecans

Coconut-Cream Cheese Frosting

• 4 tablespoons butter
• 2 cups Baker's Angel Flake coconut
• 8 ounces cream cheese
• 2 teaspoons milk
• 3 1/2 cups sifted confectioners' sugar
• 1/2 teaspoon vanilla extract

Instructions

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 3 greased and floured** 9-inch layer pans.
4. Bake at 350 degrees F for 35 minutes.
5. Cool in pans for 15 minutes; remove and cool on rack.
6. Fill and frost with coconut cream cheese frosting.

Coconut-Cream Cheese Frosting

1. Melt 2 tablespoons butter in skillet. Add coconut; stir constantly over low heat until golden brown.
2. Spread coconut on absorbent paper to cool.
3. Cream 2 tablespoons butter with cream cheese.
4. Add milk and sugar alternately, beating well.
5. Add vanilla extract; stir in 1 3/4 cups of the coconut.
6. Spread on tops and sides of cake layers.
7. 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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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!