Coconut Cake

Ingredients

• 1 pkg. yellow cake mix
• 1 pkg. instant vanilla pudding (3-4oz.)
• 1 1/3 cup water
• 4 eggs
• 1/4 cup oil
• 2 cups Angel Flake coconut
• 1 cup chopped walnuts or pecans

• 4 Tbsp. butter
• 2 cups Angel Flake coconut
• 1 pkg. cream cheese (8oz.)
• 2 tsp. milk
• 3 1/2 cups sifted confectioners' sugar
• 1/2 tsp. vanilla

Directions

Cake: Blend first 5 ingredients in large mixer bowl. Beat at medium speed of electric mixer for 4 minutes. Stir in coconut and walnuts. Pour into 3 (9 inch) layer pans. Bake at 350 degrees F for 35 minutes. Cool in pans 15 minutes. Remove and cool on rack. Fill and frost with frosting.

Coconut-Cream Cheese Frosting: Melt 2 tablespoons butter in skillet. Add coconut; stir constantly over low heat until golden brown. Spread coconut on absorbent paper to cool. Cream 2 tablespoons butter with cream cheese. Add milk and sugar alternately, beating well. Add vanilla; stir in 1 3/4 cups of the coconut. Spread on tops and sides of cake layers. Sprinkle with remainder of coconut.

By Robin from Washington, IA

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