Rave Reviews Coconut Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A wonderful moist coconut cake perfect for birthday parties. Walnuts and pecans are interchangeable in this recipe. Ingredients:
1 (18.25 ounce) package yellow cake mix |
1 (3.5 ounce) package instant vanilla pudding mix |
1 1/3 cups water |
4 eggs |
1/4 cup vegetable oil |
2 cups flaked coconut |
1 cup chopped walnuts |
4 tablespoons butter |
2 cups flaked coconut |
2 teaspoons milk |
3 1/2 cups confectioners' sugar |
1/2 teaspoon vanilla extract |
1 (8 ounce) package cream cheese |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 or 9 inch round cake pans.
2. Blend the cake mix, pudding mix, water, eggs and oil in a large mixing bowl. Beat at medium speed for 4 minutes. Stir in 2 cups of the coconut and the chopped walnuts. Pour the batter into the prepared pans.
3. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cakes cool in pans for 15 minutes then remove and finish cooling on rack.
4. To Make Frosting: Melt the butter or margarine in a skillet. Add the 2 cups flaked coconut and stir constantly over low heat until golden brown. Spread coconut on absorbent paper to cool.
5. Cream the remaining 2 tablespoons butter or margarine with the cream cheese. Add the milk and confectioners' sugar alternately, beating well. Add the vanilla and stir in 1 3/4 cups of the toasted coconut.
6. To Assemble Cake: Spread tops of cooled cake layers with some of the frosting. Stack them and then frost the sides of the cake. Sprinkle Cake with the remaining toasted coconut.
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