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Coconut: Rave Review Coconut Cake

Source of Recipe

Best of Country Cooking


List of Ingredients

CAKE:
1 package yellow cake mix
1 package instant vanilla pudding (3 1/2 oz)
1 1/3 cups water
4 eggs, room temp
1/4 cup oil
2 cups coconut
1 cup chopped pecans

FROSTING:
4 tablespoons butter, divided
2 cups coconut
2 teaspoons milk
8 ounces cream cheese, softened
1/2 teaspoon vanilla
3 1/2 cups powdered sugar


Recipe

In large bowl, blend cake mix with pudding mix, water, eggs and oil. Beat at medium speed for 3 minutes. Stir in coconut and nuts. Pour into three greased and floured 8" cake pans. Bake at 350ºF for 25-30 minutes or till cake springs back when touched. Cool in pans for 10 minutes, then remove to rack to cool completely.

For frosting, melt 2 tbl. butter in skillet; add coconut and stir constantly over low heat till golden brown. Spread coconut on paper towel to cool. Cream remaining butter with cream cheese, milk and vanilla. Add sugar, beating well to blend. Stir in 1 1/2 c. of coconut. Frost between layers, then top and sides of cake. Sprinkle remaining coconut over cake. Serves 16.