Coconut Cake III You Have To Try

Thursday, September 19, 2013

Coconut Cake III

"A scrumptious coconut cake made from a cake mix with coconut cream cheese frosting and garnished with toasted coconut."

Ingredients :

1 (18.25 ounce) package yellow cake blend
1 (3.5 ounce) package deal instant vanilla pudding mix
1 1/3 cups water
four eggs
1/4 cup vegetable oil
2 cups flaked coconut
1 cup chopped walnuts
4 tablespoons butter, melted
2 cups flaked coconut
2 teaspoons milk
1/2 teaspoon vanilla extract
1 (8 ounce) bundle cream cheese
3 half of cups confectioners' sugar

Instructions :

Prep :	Cook : 24M	Ready in :

Preheat oven to 350 degrees F (a hundred seventy five degrees C). Grease a 9x13 inch pan. In a massive bowl, combine cake blend, pudding mix, water, eggs and oil. Blend for four mins. Stir in 2 cups coconut and the chopped nuts. Pour right into a greased 9x13 inch pan.
Bake at 350 ranges F (one hundred seventy five ranges C) for 30 minutes or until done. Allow to chill.
To Make Coconut Cream Cheese Frosting: Melt 2 Tablespoons of butter over low warmness. Add three/four cup of the coconut and stir until browned. Dry on paper towel. Cream other 2 tablespoons butter with cream cheese. Alternately upload milk and powdered sugar. Add vanilla. Stir in ultimate 1-1/four cup coconut.
Spread Icing on cake and sprinkle with browned coconut.

Notes :

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