Rogene'S Coconut Cake With Coconut Cream Cheese Frosting - cooking recipe

Ingredients
    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
    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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