 |
Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 15 |
|
This is a good recipe for those folks who are in a hurry and don't want to take the time to sift dry ingredients. It was given to me by a friend who took it to a church dinner and received many requests for the recipe. I use apricot jam between layers as a filling for a different taste. Ingredients:
1 (18 ounce) package yellow cake mix |
1 (3 1/2 ounce) package instant vanilla pudding |
1 1/3 cups water |
4 eggs |
1/4 cup vegetable oil |
2 cups angel flake coconut |
1 cup chopped pecans |
2 tablespoons butter, melted |
2 cups angel flake coconut, toasted, divided |
2 tablespoons butter |
1 (8 ounce) package cream cheese, softened |
2 tablespoons milk |
3 1/2 powdered sugar |
1 teaspoon vanilla extract |
Directions:
1. Blend cake mix, pudding mix, water and eggs in a large bowl.
2. Beat at medium speed for 4 minutes.
3. Stir in coconut and nuts.
4. Pour into three greased & floured 9 inch round pans.
5. Bake at 350 degrees for 35 minutes.
6. Cool in pans for 15 minutes.
7. Remove from pans and frost with the following:.
8. Melt 2 tablespoons butter in skillet.
9. Add 2 cups angel flake coconut.
10. Stir constantly over low heat until golden brown.
11. Cream 2 tablespoons butter with 1 8 oz package softened cream cheese.
12. Add 2 tablespoons milk.
13. Add 3 1/2 cups powdered sugar gradually, beating well after each addition.
14. Add 1 teaspoon vanilla extract.
15. Stir in 1 1/2 cups browned coconut.
16. Spread on tops and sides of cake layers.
17. Sprinkle with remaining coconut.
|
|