mrs ecclis' toasted coconut cake
(1 RATING)
My friends mother gave my this recipe 35+ years ago. Still my favorite!
No Image
prep time
45 Min
cook time
35 Min
method
---
yield
12 serving(s)
Ingredients
- FOR CAKE
- 1 box yellow cake mix
- 1 box instant vanilla pudding-4 oz box
- 1 1/3 cups water
- 1/4 cup vegetable oil
- 4 large eggs
- 2 cups angel flake coconut
- 1 cup chopped walnuts or pecans
- FOR FROSTING:
- 4 tablespoons butter
- 2 cups angel flake coconut
- 1-8oz package cream cheese, softened
- 2 teaspoons milk
- 3 1/2 cups powdered sugar
- 1 teaspoon pure vanilla extract
How To Make mrs ecclis' toasted coconut cake
-
Step 1Blend cake mix, pudding mix, water, eggs and oil in a large mixing bowl. Stir in nuts and 2 cups of coconut flakes.
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Step 2Pour in to 3 prepared cake pans.
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Step 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.
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Step 4Meanwhile prepare frosting.
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Step 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.
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Step 6Cream together 2 tablespoons of butter with cream cheese. Add milk and sugar alternately. Beat well.
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Step 7Add vanilla extract and stir in 1 3/4 cups of coconut.
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Step 8Frost cake and sprinkle with remaining coconut.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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