COCONUT CAKE III

Coconut Cake III image

A delicious coconut cake made from a cake mix with coconut cream cheese frosting and garnished with toasted coconut.

Provided by Diane Y

Categories Desserts Cakes Cake Mix Cake Recipes Coconut Cake

Yield 24

Number Of Ingredients 13

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, melted
2 cups flaked coconut
2 teaspoons milk
½ teaspoon vanilla extract
1 (8 ounce) package cream cheese
3 ½ cups confectioners' sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a large bowl, combine cake mix, pudding mix, water, eggs and oil. Blend for 4 minutes. Stir in 2 cups coconut and the chopped nuts. Pour into a greased 9x13 inch pan.
Bake at 350 degrees F (175 degrees C) for 30 minutes or until done. Allow to cool.
To Make Coconut Cream Cheese Frosting: Melt 2 Tablespoons of butter over low heat. Add 3/4 cup of the coconut and stir until browned. Dry on paper towel. Cream other 2 tablespoons butter with cream cheese. Alternately add milk and powdered sugar. Add vanilla. Stir in remaining 1-1/4 cup coconut.
Spread Icing on cake and sprinkle with browned coconut.

Nutrition Facts : Calories 346.3 calories, Carbohydrate 45.4 g, Cholesterol 46.8 mg, Fat 17.5 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 7.8 g, Sodium 288.7 mg, Sugar 34.3 g