Ingredients Jump to Instructions ↓

  1. 1 (18 1/4 ounce) package yellow cake mix 1 (3 1/2 ounce) package instant vanilla pudding mix 1 1/3 cups water 4 eggs 1/4 cup vegetable oil 2 cups flaked coconut 1 cup chopped walnuts 4 tablespoons butter 2 cups flaked coconut 2 teaspoons milk 3 1/2 cups confectioners' sugar 1/2 teaspoon vanilla extract 1 (8 ounce) package cream cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 or 9 inch round cake pans. Blend the cake mix, pudding mix, water, eggs and oil in a large mixing bowl. Beat at medium speed for 4 minutes. Stir in 2 cups of the coconut and the chopped walnuts. Pour the batter into the prepared pans. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cakes cool in pans for 15 minutes then remove and finish cooling on rack. To Make Frosting: Melt the butter or margarine in a skillet. Add the 2 cups flaked coconut and stir constantly over low heat until golden brown. Spread coconut on absorbent paper to cool. Cream the remaining 2 tablespoons butter or margarine with the cream cheese. Add the milk and confectioners' sugar alternately, beating well. Add the vanilla and stir in 1 3/4 cups of the toasted coconut. To Assemble Cake: Spread tops of cooled cake layers with some of the frosting. Stack them and then frost the sides of the cake. Sprinkle Cake with the remaining toasted coconut.


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