| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes, Icings, Base/mix |
12 |
Servings |
INGREDIENTS
| 1 |
pk |
Yellow cake mix |
| 1 |
pk |
Instant vanilla pudding mix |
| 1 1/3 |
c |
Water |
| 4 |
ea |
Eggs (room temp) |
| 2 |
c |
Coconut |
| 1 |
c |
Chopped pecans |
INSTRUCTIONS
In bowl blend cake mix, pudding mix, water, eggs and oil. Beat 3
minutes. Stir in coconut and nuts. Pour into 3 greased and floured 8
inch cake pans. Bake at 350 for 25-30 minutes or until cake springs
back when touched in center. Cool in pans 10 minutes. Remove to rack
to completely cool. FROSTING: 4 Tbsp butter (divided) 2 cups coconut
1 pkg (8 oz) cream cheese 2 tsp milk 1/2 tsp vanilla 3 1/2 cups
confectioners sugar Melt 2 Tbsp of the butter in skillet, add coconut
and stir constantly over low heat until golden. Spread onto paper
towel to cool. Cream remaining 2 Tbsp butter with cream cheese, milk
and vanilla. Add sugar, beating well to blend. Stir in 1 1/2 cups
toasted coconut and spread on top and sides of cake Sprinkle rest of
coconut over the cake. Punki Gehring
Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999
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