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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A delicious coconut cake made from a cake mix with coconut cream cheese frosting and garnished with toasted coconut. Ingredients:
1 (18.25 ounce) package yellow cake mix |
1 (3.5 ounce) package instant vanilla pudding mix |
1 1/3 cups water |
4 eggs |
1/4 cup vegetable oil |
2 cups flaked coconut |
1 cup chopped walnuts |
4 tablespoons butter, melted |
2 cups flaked coconut |
2 teaspoons milk |
1/2 teaspoon vanilla extract |
1 (8 ounce) package cream cheese |
3 1/2 cups confectioners' sugar |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a large bowl, combine cake mix, pudding mix, water, eggs and oil. Blend for 4 minutes. Stir in 2 cups coconut and the chopped nuts. Pour into a greased 9x13 inch pan.
2. Bake at 350 degrees F (175 degrees C) for 30 minutes or until done. Allow to cool.
3. To Make Coconut Cream Cheese Frosting: Melt 2 Tablespoons of butter over low heat. Add 3/4 cup of the coconut and stir until browned. Dry on paper towel. Cream other 2 tablespoons butter with cream cheese. Alternately add milk and powdered sugar. Add vanilla. Stir in remaining 1-1/4 cup coconut.
4. Spread Icing on cake and sprinkle with browned coconut.
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