Rave Reviews Coconut Cake recipe

1 servings

1 (18.25 ounce) package yellow cake mix

1 (3.5 ounce) package instant vanilla pudding mix

1 1/3 cups water

4 eggs

1/4 cup vegetable oil

2 cups flaked coconut

1 cup chopped walnuts

4 tablespoons butter

2 cups flaked coconut

2 teaspoons milk

3 1/2 cups confectioners' sugar

1/2 teaspoon vanilla extract

1 (8 ounce) package cream cheese

Preheat oven to 350 degrees F (175 degrees C).

Grease and flour three 8 or 9 inch round cake pans.

Blend the cake mix, pudding mix, water, eggs and oil in a large mixing bowl.

Beat at medium speed for 4 minutes.

Stir in 2 cups of the coconut and the chopped walnuts.

Pour the batter into the prepared pans.

Bake at 350 degrees F (175 degrees C) for 35 minutes.

Let cakes cool in pans for 15 minutes then remove and finish cooling on rack.

To Make Frosting: Melt the butter or margarine in a skillet.

Add the 2 cups flaked coconut and stir constantly over low heat until golden brown.

Spread coconut on absorbent paper to cool.

Cream the remaining 2 tablespoons butter or margarine with the cream cheese.

Add the milk and confectioners' sugar alternately, beating well.

Add the vanilla and stir in 1 3/4 cups of the toasted coconut.

To Assemble Cake: Spread tops of cooled cake layers with some of the frosting.

Stack them and then frost the sides of the cake.

Sprinkle Cake with the remaining toasted coconut.