COCONUT CAKE
COCONUT CAKE

  • 1 pkg.(2 layer size) yellow cake mix                
  •   1 pkg. vanilla
  • flavor instant pudding and pie filling
  • 1 1/2 cups water                                    
  • 4 eggs
  • 1/4 cup vegetable oil                                
  •           2 cups flaked coconut                                
  •         1 cup chopped pecans                                

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

    Beat at medium speed of electric mixer for four minutes.

    Stir in coconut and pecans.

    Pour into greased and floured 9 inch layer pans.

    Bake at 350 degrees for 35 minutes.

    Remove and cool on rack.

    Frost with Coconut Cream Cheese Frosting.


    Coconut Cream Cheese Frosting
  • 1 (8 oz.) pkg. cream cheese                          
  • 1 cup coconut
  • 6 Tbsp. butter                                      
  •               1/4 cup milk                                        
  •                 3 1/2 cup confectioner's sugar                      
  •       1/2 tsp. vanilla

    Melt four Tablespoons of butter or margarine in a skillet.

    Add coconut,stirring constantly until golden brown.

    Spread coconut on absorbent paper to cool.

    Cream two Tablespoons of butter with cream cheese.

    Add milk;beat in sugar gradually.

    Blend in vanilla;stir in the coconut.

    Frost on cool cake.

    Sprinkle remaining coconut on top.