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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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So delightful you will have them begging for more. By far one of my favorite cakes. Hope you enjoy as much as we do. Ingredients:
1 box yellow cake mix |
4 ounce serving vanilla instant pudding and pie filling |
1-1/3 cups water |
4 eggs |
1/4 cup oil |
2 cups flake coconut |
1 cup chopped pecans |
coconut cream cheese frosting |
4 tablespoons butter divided |
2 cups coconut |
8 ounce package cream cheese softened |
2 teaspoons milk |
3-1/2 cups sifted powdered sugar |
1/2 teaspoon vanilla |
Directions:
1. Blend cake mix, pudding, water, eggs and oil in large mixer bowl then beat at medium speed for 4 minutes.
2. Stir in coconut and pecans then pour into 3 greased and floured cake pans.
3. Bake at 350 for 30 minutes then cool in pans for 15 minutes.
4. Remove and cool on rack.
5. Fill and frost with coconut cream cheese frosting.
6. To make frosting melt 2 tablespoons butter in skillet.
7. Add coconut then stir constantly over low heat until golden brown.
8. Spread coconut on paper towel to cool.
9. Cream 2 tablespoons butter with cream cheese.
10. Add milk and sugar alternately beating well.
11. Add vanilla then stir in 1-3/4 cup of the coconut.
12. Spread on tops and sides of cake layers.
13. Sprinkle with remaining coconut.
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