| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Desserts, Cakes, Times, Wrv |
12 |
Servings |
INGREDIENTS
|
|
WALDINE VAN GEFFEN VGHC42A |
|
|
CAKE |
| 18 |
oz |
Yellow cake mix |
| 4 |
|
Eggs |
| 3/4 |
c |
Instant vanilla pudding mix |
| 1 1/3 |
c |
Water |
| 1/2 |
c |
Oil |
| 1 |
c |
Walnuts; chop |
| 2 |
c |
Shredded coconut; lightly toasted |
|
|
FROSTING |
| 8 |
oz |
Cream cheese; room temp |
| 1 |
ts |
Vanilla extract |
| 2 |
ts |
Milk |
| 3 1/2 |
c |
Powdered sugar |
| 1 1/2 |
c |
Shredded coconut; lightly toasted |
INSTRUCTIONS
Combine cake mix, eggs, pudding mix, water and oil in bowl. With wire
whip attachment, mix at medium speed 4 minutes. Fold in walnuts and 1
1/2 cups coconut by hand. Divide mixture evenly into 3 (9") buttered
and floured cake pans. Bake at 350~ 30 minutes. Cool completely.
Spread Frosting evenly onto tops only of 3 cake layers. Stack cakes
and sprinkle top with remaining 1/2 c toasted coconut. FROSTING-Place
cream cheese, vanilla extract and milk in bowl and combine in mixer,
using paddle attachment. Gradually add powdered sugar while mixing.
Continue to mix until smooth. Fold in toasted coconut by hand. 710
cal; 39 gr fat; 49% fat. Source: Cedar Creek Inn Chain, Laguna Beach,
Palm Desert and Palm Springs
Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999
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