Directions:
- In a large bowl, blend cake mix with pudding, water, eggs and oil. Beat at medium speed for 3 minutes. Stir in coconut and nuts. Pour into three greased and floured 8-in. round baking pans. Bake at 350° for 25-30 minutes or until cake springs back when touched in center. Cool in pans for 10 minutes. Remove to rack to complete cooling.
- For frosting, melt 2 tablespoons butter in skillet; add coconut and stir constantly over low heat until golden brown. Spread coconut on absorbent paper towel to cool. Cream remaining 2 tablespoons butter with cream cheese, milk and vanilla. Add sugar, beating well to blend. Stir in 1-1/2 cups toasted coconut; spread on top and sides of cake. Sprinkle remaining coconut over cake. Yield: 16-20 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 593.31 Kcal (2484 kJ) | ||
| Calories from fat | 247.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.51g | 42% | |
|---|---|---|---|
| Cholesterol | 50.51mg | 17% | |
| Sodium | 250.38mg | 10% | |
| Potassium | 176.1mg | 4% | |
| Total Carbs | 86.21g | 29% | |
| Sugars | 54.26g | 217% | |
| Dietary Fiber | 3.46g | 14% | |
| Protein | 5.31g | 11% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 1.4mg | 8% | |
| Calcium | 75.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 367.91 Kcal (1540 kJ) | ||
| Calories from fat | 153.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.06g | 42% | |
|---|---|---|---|
| Cholesterol | 31.32mg | 17% | |
| Sodium | 155.26mg | 10% | |
| Potassium | 109.2mg | 4% | |
| Total Carbs | 53.46g | 29% | |
| Sugars | 33.65g | 217% | |
| Dietary Fiber | 2.14g | 14% | |
| Protein | 3.29g | 11% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.9mg | 8% | |
| Calcium | 47.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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