Ingredients
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1 (18 1/2 ounce) box yellow cake mix
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1 (3 1/2 ounce) package instant vanilla pudding
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1 1/3 cups water
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1/4 cup vegetable oil
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4 large eggs
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1/2 cup sweetened flaked coconut
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1 cup chopped walnuts
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2 3/4 cups sweetened flaked coconut
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4 tablespoons butter
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1 (8 ounce) package cream cheese
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3 1/2 cups sifted confectioners' sugar
Instructions
- Preheat oven to 350°F.
- Combine cake mix, pudding mix, water oil and eggs in a large mixing bowl.
- Blend with electric mixer at medium speed for 4 minutes.
- Stir in 1/2 cup coconut and nuts.
- Pour into 3 greased and floured 9-inch pans.
- Bake 35 minutes.
- Frosting: Saute 2 3/4 cups coconut in 2 tablespoons butter until golden brown.
- Remove from heat and spread onto paper towels to drain.
- Cream 2 tablespoons butter with cream cheese.
- Add confectioner's sugar and milk in small amounts, beating well between each.
- Blend in vanilla.
- Stir in 2 cups sauteed coconut.
- Frost between cake layers, top, and sides.
- Garnish with remaining sauteed coconut.