Coconut Cake III

A delicious coconut cake made from a cake mix with coconut cream cheese frosting and garnished with toasted coconut.

• Calories: 346 Calories

Ingredients

• 1 cup chopped walnuts
• 1 (18.25 ounce) package yellow cake mix
• ½ teaspoon vanilla extract
• 4 eggs
• ¼ cup vegetable oil
• 2 cups flaked coconut
• 1 (3.5 ounce) package instant vanilla pudding mix
• 2 teaspoons milk
• 1 (8 ounce) package cream cheese
• 4 tablespoons butter, melted
• 3 ½ cups confectioners' sugar
• 1 ⅓ cups water

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a large bowl, combine cake mix, pudding mix, water, eggs and oil. Blend for 4 minutes. Stir in 2 cups coconut and the chopped nuts. Pour into a greased 9x13 inch pan.

Step 2

Bake at 350 degrees F (175 degrees C) for 30 minutes or until done. Allow to cool.

Step 3

To Make Coconut Cream Cheese Frosting: Melt 2 Tablespoons of butter over low heat. Add 3/4 cup of the coconut and stir until browned. Dry on paper towel. Cream other 2 tablespoons butter with cream cheese. Alternately add milk and powdered sugar. Add vanilla. Stir in remaining 1-1/4 cup coconut.

Step 4

Spread Icing on cake and sprinkle with browned coconut.