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Cake yellow cake vanilla instant pudding water eggs oil coconut Frosting butter coconut cream cheese milk confectioners vanilla pecans
Viewed: 93 - Published at: 2 years agoIngredients
- For the cake
- 1 (18 1/4 ounce) box yellow cake mix (I use plain, not with pudding added)
- 1 (4 ounce) package vanilla instant pudding mix
- 1 1/3 cups water
- 4 eggs
- 1/4 cup oil
- 2 cups coconut (divided)
- For the frosting
- 4 tablespoons butter (divided)
- 2 cups coconut (divided)
- 1 (8 ounce) package cream cheese
- 2 teaspoons milk
- 3 1/2 cups confectioners' sugar
- 1 teaspoon vanilla
- 1 cup chopped pecans
Method
- Preheat oven to 350 degrees.
- Grease or spray and flour three 9 inch round cake pans.
- Blend cake mix, pudding, water, eggs, and oil in large mixer bowl.
- Beat at medium speed 3 minute.
- Stir in coconut and pecans.
- Pour in pans and bake for 30 minutes.
- Place cake on wire racks to cool.
- To make frosting:
- Melt 2 T butter in skillet and add 1/2 cup coconut.
- Stir constantly over low heat until coconut turns golden in color.
- Spread coconut on paper towels to cool.
- Cream 2 T butter with cream cheese.
- Add milk and beat in confectioners sugar gradually.
- Beat until smooth.
- Stir in vanilla and remaining 1 1/2 cups coconut.
- Spread frosting on tops of cake layers.
- Stack layers and sprinkle the golden coconut on the top frosted layer.
