Coconut Cake
If you want a show-stopper of a cake, look no more! This three-layer rave review coconut cake is a taste of the tropics. Jam-packed with coconut and pecans you'll be making this cake for years to come.
Servings: 12 - 14 servings
Ingredients
- 1 package yellow cake mix regular size
- 1 package 3-1/2 ounces instant vanilla pudding mix
- 1-1/3 cups water
- 4 eggs room temperature
- 1/4 cup vegetable oil
- 2 cups coconut
- 1 cup chopped pecans
FROSTING
- 4 tablespoons butter divided
- 2 cups coconut
- 1 package 8 ounces cream cheese
- 2 teaspoons milk
- 1/2 teaspoon vanilla
- 3-1/2 cups confectioners' sugar
Instructions
- In a large bowl, blend cake mix with pudding, water, eggs and oil. Beat at medium speed for 3 minutes. Stir in coconut and nuts. Pour into three greased and floured 8-in. round baking pans. Bake at 350° for 25-30 minutes or until cake springs back when touched in center. Cool in pans for 10 minutes. Remove to rack to complete cooling.
- For frosting, melt 2 tablespoons butter in skillet; add coconut and stir constantly over low heat until golden brown. Spread coconut on absorbent paper towel to cool. Cream remaining 2 tablespoons butter with cream cheese, milk and vanilla. Add sugar, beating well to blend. Stir in 1-1/2 cups toasted coconut; spread on top and sides of cake. Sprinkle remaining coconut over cake.
