This recipe came from a wonderful lady that lives down the street from Cindy in Dallas. When I visit in September for my birthday she bakes it for me every time. Thank you, Carole Walker.
INGREDIENTS
- 1 pkg. yellow cake mix
- 1 pkg. vanilla instant pudding
- 1 1/4 cups water
- 4 eggs
- 1/2 cup oil
- 2 cups angel flake coconut
- 1 cup chopped nuts (pecans are a favorite)
Blend water, eggs, oil, cake mix and pudding. Stir in coconut and nuts. Beat 4 min. on medium speed. Divided into 2 greased and floured 9 in. pans at 350° F degrees for 35 minutes.
(I have also made this as a 3-layer cake, in a 9 x 13 sheet pan, and also in a jelly roll pan. It is always good.)
FROSTING
- 4 T butter/margarine
- 1 cup angel flake coconut
- 1 8 oz. pkg. cream cheese
- 2 tsp. milk
- 3 1/2 cups powdered sugar
- 1/2 tsp. vanilla
Melt 2 T butter and cook 1/4 cup coconut until brown. Cool.
In a separate bowl, cream 2 T. butter and the cream cheese. Add milk, sugar, vanilla and 3/4 cup coconut. Ice layers and top of cake. Sprinkle toasted coconut over cake.
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