Mrs Ecclis' TOASTED COCONUT CAKE

Mrs Ecclis' Toasted Coconut Cake Recipe

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Sheila Charette

By
@thyme4ma

My friends mother gave my this recipe 35+ years ago. Still my favorite!

Rating:

★★★★★ 1 vote

Comments:
Serves:
12
Prep:
45 Min
Cook:
35 Min

Ingredients

  • FOR CAKE

  • 1 box
    yellow cake mix
  • 1 box
    instant vanilla pudding-4 oz box
  • 1 1/3 c
    water
  • 1/4 c
    vegetable oil
  • 4 large
    eggs
  • 2 c
    angel flake coconut
  • 1 c
    chopped walnuts or pecans
  • FOR FROSTING:

  • 4 Tbsp
    butter
  • 2 c
    angel flake coconut
  • 1-8oz pkg
    cream cheese, softened
  • 2 tsp
    milk
  • 3 1/2 c
    powdered sugar
  • 1 tsp
    pure vanilla extract

How to Make Mrs Ecclis' TOASTED COCONUT CAKE

Step-by-Step

  1. Blend cake mix, pudding mix, water, eggs and oil in a large mixing bowl.
    Stir in nuts and 2 cups of coconut flakes.
  2. Pour in to 3 prepared cake pans.
  3. Bake @ 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.
  4. Meanwhile prepare frosting.
  5. Take 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.
  6. Cream together 2 tablespoons of butter with cream cheese. Add milk and sugar alternately. Beat well.
  7. Add vanilla extract and stir in 1 3/4 cups of coconut.
  8. Frost cake and sprinkle with remaining coconut.

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About Mrs Ecclis' TOASTED COCONUT CAKE





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