Thursday, February 25, 2010


If you like coconut, you'll LOVE this cake introduced to me by my friend Alisha.


1 box yellow cake mix
1 package instant vanilla pudding (small)
1 1/3 C water
4 eggs
¼ C cooking oil (I use canola)
2 C grated coconut
1 C chopped pecans

Blend cake mix, pudding mix, water, eggs and oil in large mixer bowl. Beat at medium speed approximately 4 minutes to ensure all ingredients are well blended. Stir in coconut and nuts and blend well. Pour cake batter into 3 greased and floured cake pans. Bake at 325 degrees for approximately 35 minutes or until a toothpick inserted into the center comes out “clean.”

One 8 oz pkg. cream cheese
4 T butter
2 C toasted coconut (see below)
2 T milk
3 ½ C confectioners sugar, sifted
½ t vanilla

Melt 2 T butter in a skillet, add coconut, stir over low to medium heat until toasted. Spread coconut over absorbent paper (I use a brown paper grocery bag). Cream 2 T butter with cream cheese. Add milk, then beat in sugar. Blend in vanilla, then stir in 1 ¾ C of the toasted coconut. Frost cake with icing, then sprinkle/press remaining coconut on top of cake. Placing the cake in the refrigerator helps set up the icing for easier cutting.

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