Ingredients
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1 (18 ounce) box yellow cake mix
1/8 cup flour
1 (3 1/2 ounce) package instant vanilla pudding
1 1/2 cups water
4 eggs
1/4 cup vegetable oil
2 cups coconut
1 cup chopped walnuts or 1 cup pecans
4 tablespoons butter
2 cups coconut
1 (8 ounce) package cream cheese
2 tablespoons milk
3 1/2 cups sifted confectioners' sugar
1/2 tablespoon vanilla
Preparation
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Blend cake mix, flour, pudding mix, water, eggs and oil in a large mixing bowl.
Beat at medium speed for four minutes.
Stir in coconut and nuts.
Pour into 3 greased and floured 9\" layer pans.
Bake at 350 for 35 minutes.
Remove and cool.
Frosting:
Melt 2 tablespoons butter in skillet.
Add coconut while stirring constantly over low heat until golden brown.
Divide coconut into two parts - 1/4 cup and 1 3/4 cups.
Spread coconut on paper towels to cool.
Cream 2 tablespoons butter with cream cheese.
Add milk; beat in sugar gradually.
Blend in vanilla.
Stir in 1 3/4 cups coconut.
Spread on top of cake layers.
Stack layers and sprinkle with remaining (1/4 cup) coconut.
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