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white round cake with white cream on brown wooden round tray

Janolyn's Coconut Cake

Janolyn Schleicher
Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Course Dessert
Cuisine American

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
 

  1. Preheat oven to 350 °F
  2. 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.
  3. Beat at medium speed for 4 minutes.
  4. Stir in 2 c Angel Flake coconut and 1 c pecans.
  5. Pour into 3 greased and floured 9 inch round cake pans.
  6. Bake for 35 minutes.
  7. Cool in pans for 15 minutes, remove and finish cooling.

Frosting

  1. Melt 2 tbsp butter or margarine in skillet. Add 2 c Angel Flake coconut and stir constantly over low heat until golden brown.
  2. Spread coconut on paper towel to cool. Cream 2 tablespoons of butter cream cheese.
  3. 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.
Keyword Cakes, Coconut
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