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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 16 |
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This three-layer coconut treat starts with a boxed mix. A neighbor made this scrumptious cake and passed along the recipe to me, shares Vernelle Lazzarini of Upland, California. Ingredients:
1 package yellow cake mix (regular size) |
1-1/3 cups water |
4 eggs |
1 package (3.4 ounces) instant vanilla pudding mix |
1/2 cup vegetable oil |
1-1/2 cups flaked coconut, toasted |
1 cup chopped walnuts |
frosting: |
1 package (8 ounces) cream cheese, softened |
2 teaspoons milk |
1 teaspoon vanilla extract |
3-1/2 cups confectioners' sugar |
2 cups flaked coconut, toasted, divided |
Directions:
1. In a large bowl, combine the cake mix, water, eggs, pudding mix and oil. Beat on medium speed for 4 minutes, scraping sides of bowl occasionally. Stir in coconut and walnuts.
2. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 23-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a large bowl, beat cream cheese, milk and vanilla until smooth. Gradually beat in confectioners' sugar. Stir in 1-1/2 cups coconut.
4. Place bottom cake layer on a serving plate; spread with 3/4 cup frosting. Repeat layers. Top with remaining layer and frosting; sprinkle with remaining coconut. Store in the refrigerator. Yield: 16 servings.
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