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Coconut Cake



  • 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
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  • 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


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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