Rave Reviews Coconut Cake
Servings: 10
Calories: 877kcal
Author: Georgia Anderson
Print Recipe
- 1 yellow cake mix
- 1 box Jell-O vanilla instant pudding and pie filling 4-serving size
- 1 ⅓ cups water
- 4 eggs
- ¼ cup oil
- 2 cups flake coconut
- 1 cup chopped walnuts or pecans
Coconut Cream Frosting
- 4 tbsp butter or margarine
- 2 cups flake coconut
- 8 ounces cream cheese
- 2 tsp milk
- 3 ½ cups powdered sugar sifted
- ½ tsp vanilla
Blend cake mix, pudding mix, water, eggs and oil in large mixer bowl. Beat at medium speed of electric mixer 4 minutes.
Stir in coconut and walnuts.
Pour into 3 greased and floured 9-inch layer pans.
Bake at 350° for 35 minutes. Cool in pans 15 minutes; remove and cool on rack.
Fill and top with Coconut Cream Cheese Frosting.
Coconut Cream Cheese Frosting
Melt 2 tablespoons butter in skillet. Add coconut; stir constantly over low heat until golden brown. Spread coconut on absorbent paper towels to cool.
Cream 2 tablespoons butter with cream cheese. Add milk; beat in sugar gradually, then add vanilla.
Stir in 1 3/4 cups of the coconut. Spread on tops of cake layers. Stack and sprinkle with remaining coconut.
Calories: 877kcal | Carbohydrates: 104g | Protein: 8g | Fat: 50g | Saturated Fat: 29g | Cholesterol: 102mg | Sodium: 591mg | Potassium: 305mg | Fiber: 7g | Sugar: 74g | Vitamin A: 545IU | Vitamin C: 0.7mg | Calcium: 159mg | Iron: 2.9mg