Coconut Delight Cake

From the Houma, LA Courier Bayou Gourmet Cookbook Competition April 2006. Submitted by Leslie Blanchard in the Desserts category.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• Cake

• 1 (18 1/2ounce) box  yellow cake mix
• 1 (3 1/2ounce) package instant vanilla pudding
• 1 1⁄3 cups water
• 1⁄4 cup  vegetable oil
• 4  large eggs
• 1⁄2 cup sweetened flaked coconut
• 1  cup  chopped walnuts (optional)

• Frosting

• 2 3⁄4 cups sweetened flaked coconut
• 4  tablespoons butter
• 1 (8 ounce) package cream cheese
• 3 1⁄2 cups  sifted confectioners' sugar
• 2  teaspoons milk
• 1⁄2 teaspoon vanilla

Directions

1. Preheat oven to 350°F.
2. Combine cake mix, pudding mix, water oil and eggs in a large mixing bowl.
3. Blend with electric mixer at medium speed for 4 minutes.
4. Stir in 1/2 cup coconut and nuts.
5. Pour into 3 greased and floured 9-inch pans.
6. Bake 35 minutes.
7. Frosting: Saute 2 3/4 cups coconut in 2 tablespoons butter until golden brown.
8. Remove from heat and spread onto paper towels to drain.
9. Cream 2 tablespoons butter with cream cheese.
10. Add confectioner's sugar and milk in small amounts, beating well between each.
11. Blend in vanilla.
12. Stir in 2 cups sauteed coconut.
13. Frost between cake layers, top, and sides.
14. Garnish with remaining sauteed coconut.