ROGENE'S COCONUT CAKE WITH COCONUT CREAM CHEESE FROSTING

Rogene's Coconut Cake With Coconut Cream Cheese Frosting image

This recipe came from on of the summer help that Rogene worked with at the mine. This is also know as Rogene's Rave Reviews Coconut Cake.

Provided by Hill Family

Categories Dessert

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 13

Previous Next

Ingredients

18 3/4 ounces yellow cake mix
1 (3 ounce) package instant vanilla pudding
1 1/4 cups water
4 eggs
1/4 cup oil
2 cups coconut
1 cup chopped walnuts
4 tablespoons margarine
2 cups coconut
8 ounces cream cheese
2 teaspoons milk
3 1/2 cups powdered sugar
1/2 teaspoon vanilla

Steps:

Blend cake mix, pudding mix, water, eggs and oil in large bowl.
Beat for 4 minutes at medium speed.
Stir in coconut and nuts.
Pour into 3 greased and floured 9" cake pans.
Bake for 35 minutes at 350 degrees.
To make the frosting: Melt 2 tbsp butter in skillet, add coconut stirring constantly over low heat until golden brown.
Spread coconut on papertowels to cool.
Cream the other 2 tbsp butter with cream cheese, add milk, beat in powdered sugar, gradually.
Blend in vanilla.
Stir in 1 3/4 cup coconut.
Frost the cake and top with remaining coconut.

Nutrition Facts : Calories 1155.8, Fat 69.7, SaturatedFat 35.3, Cholesterol 138.4, Sodium 792.9, Carbohydrate 127.2, Fiber 8.6, Sugar 93.8, Protein 13.5