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Coconut Cake III Recipe

Recipe by: 106a802496d678ba

"A delicious coconut cake made from a cake mix with coconut cream cheese frosting and garnished with toasted coconut."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Preheat 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.
  • 2Bake at 350 degrees F (175 degrees C) for 30 minutes or until done. Allow to cool.
  • 3To 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.
  • 4Spread Icing on cake and sprinkle with browned coconut.
Ingredients
  • 24 servings
  • 346 cals
  • 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, melted
  • 2 cups flaked coconut
  • 2 teaspoons milk
  • 1/2 teaspoon vanilla extract
  • 1 (8 ounce) package cream cheese
  • 3 1/2 cups confectioners' sugar
Nutrition

Amount per serving ( 5 total)

  • Calories:
    346
    17%
  • Fat:
    17.5
    27%
  • Carbs:
    45.5
    15%
  • Protein:
    3.9
    8%
  • Cholesterol:
    47
    16%

Based on a 2,000 calorie diet

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