Rogene's Coconut Cake With Coconut Cream Cheese Frosting
- Reviews 2
Ready In: 1 hr
Serves: 8-10
Ingredients
- 18 3⁄4 ounces yellow cake mix
- 1 (3 ounce) package instant vanilla pudding
- 1 1⁄4 cups water
- 4 eggs
- 1⁄4 cup oil
- 2 cups coconut
- 1 cup chopped walnuts
Frosting
- 4 tablespoons margarine
- 2 cups coconut
- 8 ounces cream cheese
- 2 teaspoons milk
- 3 1⁄2 cups powdered sugar
- 1⁄2 teaspoon vanilla
Directions
- Blend cake mix, pudding mix, water, eggs and oil in large bowl.
- Beat for 4 minutes at medium speed.
- Stir in coconut and nuts.
- Pour into 3 greased and floured 9" cake pans.
- Bake for 35 minutes at 350 degrees.
- To make the frosting: Melt 2 tbsp butter in skillet, add coconut stirring constantly over low heat until golden brown.
- Spread coconut on papertowels to cool.
- Cream the other 2 tbsp butter with cream cheese, add milk, beat in powdered sugar, gradually.
- Blend in vanilla.
- Stir in 1 3/4 cup coconut.
- Frost the cake and top with remaining coconut.
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