Janolyn's Coconut Cake
Ingredients
Cake
- 1 pkg yellow cake mix
- 4 oz vanilla instant pudding (1 package)
- 1⅓ c water
- 4 eggs
- ½ c vegetable oil
- 2 c Angel Flake coconut
- 1 c pecans (chopped)
Frosting
- 4 tbsp butter or margarine
- 2 c Angel Flake coconut
- 8 oz cream cheese
- 2 tsp milk
- 3½ c sifted powdered sugar
- ½ tsp vanilla
Instructions
- Preheat oven to 350 °F
- Blend 1 pkg yellow cake mix, 4 oz vanilla instant pudding mix, 1⅓ c water, 4 eggs, and ½ c vegetable oil in a large mixing bowl.
- Beat at medium speed for 4 minutes.
- Stir in 2 c Angel Flake coconut and 1 c pecans.
- Pour into 3 greased and floured 9 inch round cake pans.
- Bake for 35 minutes.
- Cool in pans for 15 minutes, remove and finish cooling.
Frosting
- Melt 2 tbsp butter or margarine in skillet. Add 2 c Angel Flake coconut and stir constantly over low heat until golden brown.
- Spread coconut on paper towel to cool. Cream 2 tablespoons of butter cream cheese.
- Add 2 tsp milk, beat in 3½ c sifted powdered sugar gradually. Blend in ½ tsp vanilla, stir in 1¾ c coconut. Spread on tops of cake layers. Stack and sprinkle with remaining coconut.
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