Coconut Cake with Cream Cheese Frosting
Ingredients
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FOR THE CAKE
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1 pkg(18.25 oz.) white cake mix
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1 pkg(3 1/8 oz.) vanilla instant pudding
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1 1/3 cwater
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1/4 cvegetable oil
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4eggs
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1 1/3 cflaked coconut
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1 cpecans
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1 1/3 cflaked coconut
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·small amount of toasted flaked coconut
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FOR THE COCONUT CREAM CHEESE FROSTING
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2 1/2 cflaked coconut
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2 Tbspbutter, softened
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1 pkg(8 oz.) cream cheese
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3 1/2 cpowdered sugar
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2 tspmilk
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1/2 tspclear vanilla flavoring
How to Make Coconut Cake with Cream Cheese Frosting
- Combine cake mix, pudding mix, water, oil, eggs; beat 4 minutes at medium speed of electric mixer. Stir in 1 1/3 cup coconut and pecans.
- Pour batter into 3 greased, 9-inch round cake pans. Bake at 350 degrees for 20-25 minutes.
- Cool in pans 10 minutes. Remove and cool completely. Spread coconut cream cheese frosting between layers and on sides and top of cake. Sprinkle top with 1/4 cup toasted coconut flakes.
- FOR THE FROSTING
- Combine 2 Tbsp. butter and cream cheese, beating until light and fluffy. Add powdered sugar, milk and vanilla; beat until smooth.
- Stir in 2 cups of coconut; reserve 1/2 cup of coconut for garnish. Refrigerate cake several hours or overnight for easier slicing.