Coconut Cake
Source of Recipe
Debra Rossi
List of Ingredients
- 1 pkg. yellow cake mix
- 1 pkg. Jello Vanilla flavor instant pudding and pie filling
- 1 1/3 cups water
- 4 eggs
- 1/4 cup oil
- 2 cups Coconut
- 1 cup chopped walnuts
- COCONUT-CREAM CHEESE FROSTING
- 4 Tbs. butter
- 2 cups Coconut
- 1 pkg. (8 oz.) cream cheese
- 2 tsps. milk
- 3 1/2 cups sifted confectioners' sugar
- 1/2 tsp. vanilla
Instructions
- Melt 2 Tbs. butter in skillet. Add coconut; stir constantly over low heat until golden brown.
- Spread coconut on absorbent paper to cool.
- Cream 2 Tbs. butter with cream cheese. Add milk and sugar alternately, beating well.
- Add vanilla; stir in 1 3/4 cups of the coconut.
- Spread on tops and sides of cake layers. Sprinkle with remaining coconut.