1 1/3 cups water
1/4 cup oil
2 cups coconut
1 (3oz) pkg. vanilla instant pudding
1 cup chopped pecans
4 eggs
Blend cake mix, water, eggs, oil, and pudding in mixer bowl. Beat med. speed 4 min. Stir in coconut and nuts. Grease and flour 3 9" pans or a 13 x 9" pan. Pour batter into pan. Bake at 350 for 35 min. or until pick comes out clean.
Coconut Cream Frosting
4 tbs. butter
1 pkg. cream cheese
2 tsp. milk
2 cups coconut
1 lb. powdered sugar
1/2 tsp. vanilla
Melt 2 tbs. butter in a non-stick skillet. Stir in coconut. Toast until light golden brown. Watch carefully as it burns easily. Spread on paper towel to cool. Meanwhile, cream remaining 2 tbs. butter, vanilla and cream cheese. Add milk and powdered sugar. Beat gradually until well blended. Stir in 1 3/4 cup coconut. Frost cake. Sprinkle remaining 1/4 cup coconut on top.
When using a 13x9 pan, I turn it out on a cake board so I can frost the sides too. A tupperware 13 x 9 cake saver works well for this or even a cookie sheet covered with foil or white freezer paper.
1 pkg. cream cheese
2 tsp. milk
2 cups coconut
1 lb. powdered sugar
1/2 tsp. vanilla
Melt 2 tbs. butter in a non-stick skillet. Stir in coconut. Toast until light golden brown. Watch carefully as it burns easily. Spread on paper towel to cool. Meanwhile, cream remaining 2 tbs. butter, vanilla and cream cheese. Add milk and powdered sugar. Beat gradually until well blended. Stir in 1 3/4 cup coconut. Frost cake. Sprinkle remaining 1/4 cup coconut on top.
When using a 13x9 pan, I turn it out on a cake board so I can frost the sides too. A tupperware 13 x 9 cake saver works well for this or even a cookie sheet covered with foil or white freezer paper.
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