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Rave Reviews Coconut Cake

Georgia Anderson
Print Recipe
Servings 10
Calories 877 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.