mrs ecclis' toasted coconut cake
(1 rating)
No Image
My friends mother gave my this recipe 35+ years ago. Still my favorite!
►
(1 rating)
yield
12 serving(s)
prep time
45 Min
cook time
35 Min
Ingredients For mrs ecclis' toasted coconut cake
- FOR CAKE
-
1 boxyellow cake mix
-
1 boxinstant vanilla pudding-4 oz box
-
1 1/3 cwater
-
1/4 cvegetable oil
-
4 lgeggs
-
2 cangel flake coconut
-
1 cchopped walnuts or pecans
- FOR FROSTING:
-
4 Tbspbutter
-
2 cangel flake coconut
-
1-8oz pkgcream cheese, softened
-
2 tspmilk
-
3 1/2 cpowdered sugar
-
1 tsppure vanilla extract
How To Make mrs ecclis' toasted coconut cake
-
1Blend cake mix, pudding mix, water, eggs and oil in a large mixing bowl. Stir in nuts and 2 cups of coconut flakes.
-
2Pour in to 3 prepared cake pans.
-
3Bake @ 350f for 30-35 minutes or until cake tester comes out clean. Cool in pans for 15 minutes, then remove from pans and finish cooling on racks.
-
4Meanwhile prepare frosting.
-
5Take 2 tablespoons of butter and melt in a skillet at very low heat. Add coconut and stirring constantly until golden brown. Spread on paper towels to cool.
-
6Cream together 2 tablespoons of butter with cream cheese. Add milk and sugar alternately. Beat well.
-
7Add vanilla extract and stir in 1 3/4 cups of coconut.
-
8Frost cake and sprinkle with remaining coconut.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Mrs Ecclis' TOASTED COCONUT CAKE:
ADVERTISEMENT
ADVERTISEMENT