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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 8 |
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From the Houma, LA Courier Bayou Gourmet Cookbook Competition April 2006. Submitted by Leslie Blanchard in the Desserts category. Ingredients:
1 (18 1/2 ounce) box yellow cake mix |
1 (3 1/2 ounce) package instant vanilla pudding |
1 1/3 cups water |
1/4 cup vegetable oil |
4 large eggs |
1/2 cup sweetened flaked coconut |
1 cup chopped walnuts (optional) |
2 3/4 cups sweetened flaked coconut |
4 tablespoons butter |
1 (8 ounce) package cream cheese |
3 1/2 cups sifted confectioners' sugar |
2 teaspoons milk |
1/2 teaspoon vanilla |
Directions:
1. Preheat oven to 350°F.
2. Combine cake mix, pudding mix, water oil and eggs in a large mixing bowl.
3. Blend with electric mixer at medium speed for 4 minutes.
4. Stir in 1/2 cup coconut and nuts.
5. Pour into 3 greased and floured 9-inch pans.
6. Bake 35 minutes.
7. Frosting: Saute 2 3/4 cups coconut in 2 tablespoons butter until golden brown.
8. Remove from heat and spread onto paper towels to drain.
9. Cream 2 tablespoons butter with cream cheese.
10. Add confectioner's sugar and milk in small amounts, beating well between each.
11. Blend in vanilla.
12. Stir in 2 cups sauteed coconut.
13. Frost between cake layers, top, and sides.
14. Garnish with remaining sauteed coconut.
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