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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 16 |
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This is just a wonderful, delicious cake-it's one of the best! I got the recipe after tasting the cake at a church supper...I've used it many times since. Ingredients:
cake: |
1 package yellow cake mix (regular size) |
1 package (3-1/2 ounces) instant vanilla pudding mix |
1-1/3 cups water |
4 eggs, room temperature |
1/4 cup vegetable oil |
2 cups coconut |
1 cup chopped pecans |
frosting: |
4 tablespoons butter, divided |
2 cups coconut |
1 package (8 ounces) cream cheese |
2 teaspoons milk |
1/2 teaspoon vanilla |
3-1/2 cups confectioners' sugar |
Directions:
1. 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.
2. 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.
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