Rogene'S Coconut Cake With Coconut Cream Cheese Frosting - cooking recipe
Ingredients
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18 3/4 ounces yellow cake mix
1 (3 ounce) package instant vanilla pudding
1 1/4 cups water
4 eggs
1/4 cup oil
2 cups coconut
1 cup chopped walnuts
Frosting
4 tablespoons margarine
2 cups coconut
8 ounces cream cheese
2 teaspoons milk
3 1/2 cups powdered sugar
1/2 teaspoon vanilla
Preparation
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Blend cake mix, pudding mix, water, eggs and oil in large bowl.
Beat for 4 minutes at medium speed.
Stir in coconut and nuts.
Pour into 3 greased and floured 9\" cake pans.
Bake for 35 minutes at 350 degrees.
To make the frosting: Melt 2 tbsp butter in skillet, add coconut stirring constantly over low heat until golden brown.
Spread coconut on papertowels to cool.
Cream the other 2 tbsp butter with cream cheese, add milk, beat in powdered sugar, gradually.
Blend in vanilla.
Stir in 1 3/4 cup coconut.
Frost the cake and top with remaining coconut.
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