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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 1 |
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Nothing but raves! A good quality, long shredded, moist coconut works best for this recipe. Ingredients:
1 (18 ounce) box yellow cake mix |
1/8 cup flour |
1 (3 1/2 ounce) package instant vanilla pudding |
1 1/2 cups water |
4 eggs |
1/4 cup vegetable oil |
2 cups coconut |
1 cup chopped walnuts or 1 cup pecans |
4 tablespoons butter |
2 cups coconut |
1 (8 ounce) package cream cheese |
2 tablespoons milk |
3 1/2 cups sifted confectioners' sugar |
1/2 tablespoon vanilla |
Directions:
1. Blend cake mix, flour, pudding mix, water, eggs and oil in a large mixing bowl.
2. Beat at medium speed for four minutes.
3. Stir in coconut and nuts.
4. Pour into 3 greased and floured 9 layer pans.
5. Bake at 350 for 35 minutes.
6. Remove and cool.
7. Frosting:.
8. Melt 2 tablespoons butter in skillet.
9. Add coconut while stirring constantly over low heat until golden brown.
10. Divide coconut into two parts - 1/4 cup and 1 3/4 cups.
11. Spread coconut on paper towels to cool.
12. Cream 2 tablespoons butter with cream cheese.
13. Add milk; beat in sugar gradually.
14. Blend in vanilla.
15. Stir in 1 3/4 cups coconut.
16. Spread on top of cake layers.
17. Stack layers and sprinkle with remaining (1/4 cup) coconut.
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