Coconut Cake

Coconut Cake 1 pkg. white or yellow cake mix 1 pkg. (4 serving size) vanilla flavored instant pudding (I used Cheesecake flavor) 1 1/3 cups water 1/2 cup veg oil 4 eggs 1 1/3 cup Baker’s angel flake coconut 1 cup chopped nuts Combine cake mix, pudding ix, water, eggs and oil in large mixer bowl. Blend; beat at medium speed for 4 minutes. Stir in coconut and nuts. (I omitted the nuts and added ½ cup more coconut) Pour into greased floured 11 cup ring mold or 10 in tube pan. Bake at 325 degrees for 60 minutes. Cool 15 minutes in pan. Remove from pan. Cool on rack. Coconut Cream Cheese Frosting: Cream 1/3 cup butter; blend in 2 pkg. of 3 oz cream cheese, Add l box (16 oz) confectioners’ sugar, alternately with 4 tsp milk, beating well after each addition. Add ½ tsp vanilla extract*. Spread frosting over top and sides of cake. Sprinkle with 2 cups Baker’s Angel Flake Coconut over frosting.    
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