Recipe For Cooking Coconut Cake

Toaster Oven Cakes :: Cakes with Mixes

Coconut Cake

1 (18.25 oz.) box yellow cake mix
1 sm. box vanilla instant pudding and pie filling
1 1/3 C. water
4 eggs
1/4 C. canola oil
2 C. flaked coconut
1 C. chopped pecans or walnuts

Preheat oven to 350 degrees F. Grease and flour three 9-in. layer pans.

Blend cake mix, pudding mix, water, eggs and oil in lrg. mixer bowl. Beat at med. speed of electric mixer for 4 min. Stir in coconut and walnuts. Pour into prepared pans. Bake for 35 min. Cool in pans 15 min.; remove and cool on rack. Fill and frost with Coconut-Cream Cheese Frosting.

Coconut-Cream Cheese Frosting
4 Tbsp. butter or margarine
2 C. flaked coconut
8 oz. cream cheese, softened
2 tea. milk
3 1/2 C. sifted powderedsugar
1/2 tea. vanilla extract

Melt 2 Tbsp. of the butter in skillet. Add coconut; stir constantly over low heat until golden brown. Spread coconut on absorbent paper to cool. Cream remaining 2 Tbsp. butter with cream cheese. Add milk and sugar alternately, beating well. Add vanilla extract. Stir in 1 3/4 C. of the coconut. Spread on tops and sides of cake layers. Sprinkle with remaining coconut.