Kim's coconut cake

 
                             Kim's Coconut Cake
 
 Recipe By     : Kim Joyce, Daughter of Liz Custer
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Coconut                          Cakes
                 Printed
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      package       yellow cake mix
    1      small   pkg   vanilla inst. pudding
    1 1/3  cups          water
    4                    eggs
      1/4  cup           oil
    2      cups          angel flake coconut
    1      cup           ch. walnuts or pecans
                         ***COCONUT-CREAM CHEESE FROSTING***
    4      tbsp          oleo
    2      cups          angel-flake coconut
    1      8 oz. pkg.    cream cheese
    2      tsp           milk
    3 1/2  cups          sifted confectioners sugar
      1/2  tsp.          vanilla
 
 Blend cake mix, pudding mix, water, eggs & oil in large mixer bowl. Beat at
medium speed 4 minutes.
 Stir in coconut & walnuts. Pour into 3 greased and floured 9-in. layer
pans. Bake at 350 for 35
 minutes. Cool in pans 5 minutes; remove and cool on rack. Fill & frost with
Coconut-Cream Cheese
 Frosting.
 
 FROSTING:
 Melt 2 tbs. oleo in skillet. Add coconut; stir constantly over low heat until
golden brown. Spread
 coconut on absorbent paper to cool. Cream 2 tbs. butter with cream cheese. Add
milk and sugar
 alternately, beating well. Add vanilla; stir in 1 3/4 cups of the coconut.
Spread on tops and sides
 of cake layers. Sprinkle with remaining coconut.
 
 
 
 
 
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