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Thursday, August 25, 2016

Rave Reviews Coconut Cake

Ingredients

  • Servings: 1
  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 1 1/3 cups water
  • 4 eggs
  • 1/4 cup vegetable oil
  • 2 cups flaked coconut
  • 1 cup chopped walnuts
  • 4 tablespoons butter
  • 2 cups flaked coconut
  • 2 teaspoons milk
  • 3 1/2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1 (8 ounce) package cream cheese

Recipe

  • preheat oven to 350 degrees f (175 degrees c). grease and flour three 8 or 9 inch round cake pans.
  • blend the cake mix, pudding mix, water, eggs and oil in a large mixing bowl. beat at medium speed for 4 minutes. stir in 2 cups of the coconut and the chopped walnuts. pour the batter into the prepared pans.
  • bake at 350 degrees f (175 degrees c) for 35 minutes. let cakes cool in pans for 15 minutes then remove and finish cooling on rack.
  • to make frosting: melt the butter or margarine in a skillet. add the 2 cups flaked coconut and stir constantly over low heat until golden brown. spread coconut on absorbent paper to cool.
  • cream the remaining 2 tablespoons butter or margarine with the cream cheese. add the milk and confectioners' sugar alternately, beating well. add the vanilla and stir in 1 3/4 cups of the toasted coconut.
  • to assemble cake: spread tops of cooled cake layers with some of the frosting. stack them and then frost the sides of the cake. sprinkle cake with the remaining toasted coconut.

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