Rogene's Coconut Cake With Coconut Cream Cheese Frosting |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This recipe came from on of the summer help that Rogene worked with at the mine. This is also know as Rogene's Rave Reviews Coconut Cake. Ingredients:
18 3/4 ounces yellow cake mix |
1 (3 ounce) package instant vanilla pudding |
1 1/4 cups water |
4 eggs |
1/4 cup oil |
2 cups coconut |
1 cup chopped walnuts |
4 tablespoons margarine |
2 cups coconut |
8 ounces cream cheese |
2 teaspoons milk |
3 1/2 cups powdered sugar |
1/2 teaspoon vanilla |
Directions:
1. Blend cake mix, pudding mix, water, eggs and oil in large bowl.
2. Beat for 4 minutes at medium speed.
3. Stir in coconut and nuts.
4. Pour into 3 greased and floured 9 cake pans.
5. Bake for 35 minutes at 350 degrees.
6. To make the frosting: Melt 2 tbsp butter in skillet, add coconut stirring constantly over low heat until golden brown.
7. Spread coconut on papertowels to cool.
8. Cream the other 2 tbsp butter with cream cheese, add milk, beat in powdered sugar, gradually.
9. Blend in vanilla.
10. Stir in 1 3/4 cup coconut.
11. Frost the cake and top with remaining coconut.
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