Recipe By : Kim Joyce, Daughter of Liz Custer
Serving Size : 12 Preparation Time :0:00
Categories : Coconut Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pkg Yellow cake mix
1 pkg Vanilla instant pudding
1 1/3 c Water
4 Eggs
1/4 c Oil
2 c Angel flake coconut
1 c Walnuts or pecans -- chopped
Coconut-Cream Cheese Frosting:
4 tb Oleo
2 c Angel-flake coconut
8 oz Cream cheese
2 ts Milk
3 1/2 c Confectioners sugar -- sifted
1/2 ts Vanilla
Blend cake mix, pudding mix, water, eggs & oil in large mixer bowl.
Beat at medium speed 4 minutes. Stir in coconut & walnuts. Pour into
3 greased and floured 9" layer pans. Bake at 350°F for 35 minutes.
Cool in pans 5 minutes; remove and cool on rack. Fill & frost with
Coconut-Cream Cheese Frosting.
Frosting:
Melt 2 tb oleo in skillet. Add coconut; stir constantly over low heat
until golden brown. Spread coconut on absorbent paper to cool. Cream
2 tb 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.
