Rave Reviews Coconut Cake recipe
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Ingredients
- 1 (18.25 ounce) package yellow cake mix 1 (3.5 ounce) package instant vanilla pudding mix 1 ⅓ cups water 4 eggs ¼ cup vegetable oil 2 cups flaked coconut 1 cup chopped walnuts 4 tablespoons butter 2 cups flaked coconut 2 teaspoons milk 3 ½ cups confectioners' sugar ½ teaspoon vanilla extract 1 (8 ounce) package cream cheese
Nutrition Info
- 692.5 caloriescarbohydrate: 90.9 gcholesterol: 93.6 mgfat: 34.9 gfiber: 3.6 gprotein: 7.7 gsaturatedFat: 15.5 gservingSize: -sodium: 577.5 mgsugar: 68.6 gtransFat: : -unsaturatedFat: : -
Directions Rave Reviews Coconut Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 or 9 inch round cake pans.
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.
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.
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.
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.
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.