Rave Reviews Coconut Cake
Ingredients
- 1 (15.25 ounce) package yellow cake mix
- 1 (3.5 ounce) package instant vanilla pudding mix
- 1 ⅓ cups water
- 4 large eggs
- ¼ cup vegetable oil
- 4 cups flaked coconut, divided
- 1 cup chopped walnuts
- 4 tablespoons butter, divided
- 2 teaspoons milk
- 3 ½ cups confectioners' sugar
- ½ teaspoon vanilla extract
- 1 (8 ounce) package cream cheese
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
- Blend cake mix, pudding mix, water, eggs, and oil in a large mixing bowl. Beat at medium speed for 4 minutes. Stir in 2 cups of coconut and chopped walnuts. Pour the batter into the prepared pans.
- Bake in the preheated oven for 35 minutes. Let cakes cool in the pans for 15 minutes, then remove and finish cooling on a rack.
- To Make Frosting: Melt 2 tablespoons butter in a skillet. Add 2 cups flaked coconut and stir constantly over low heat until golden brown. Spread coconut on absorbent paper to cool.
- Cream remaining 2 tablespoons butter with cream cheese. Add milk and confectioners' sugar alternately, beating well. Add vanilla and stir in 1 3/4 cups toasted coconut.
- To Assemble Cake: Spread tops of cooled cake layers with some of the frosting. Stack them and then frost the sides of the cake. Sprinkle cake with remaining toasted coconut.
Source
Original recipe: View Original
