Ingredients:1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1 1/3 cups water
4 eggs
1/4 cup cream of coconut
2 cups flaked coconut
1 cup chopped walnuts
icing=
4 tablespoons butter, melted
2 tablespoons cream of coconut
2 teaspoons milk
1/2 teaspoon vanilla extract
1 (8 ounce) package cream cheese
3 1/2 cups confectioners' sugar
Directions:
1.Preheat oven to 350 degrees F (175 degrees C). Grease 2 8x8(or 9x9) inch pans. In a large bowl, combine cake mix, pudding mix, water, eggs and cream of coconut. Blend for 4 minutes. Stir in 2 cups coconut and the chopped nuts. Evenly distribute batter into both greased pans.
Bake for 30-45 minutes. Allow to cool.
2.to brown coconut: Melt 2 Tablespoons of butter over low heat. Add 3/4 cup of the coconut and stir until browned. Dry on paper towel.
3.frosting:Cream other 2 tablespoons butter with cream cheese. Alternately add milk and powdered sugar. Add vanilla and cream of coconut.
4.Spread Icing on cake and sprinkle with browned coconut.
Rating/comments-not too coconutty and the browned coconut on top makes a big difference. (9.5/10)
3 comments:
mmm.. that looks yummy!!
Oh wow. That looks so good and I am craving sweets right now.
My father is a coconut cake lover (age 80)Very stuck on old, same old recipies. Well--------- I made
this cake and served it at one of our poker nights. OH MY!!!! It is easy to make and very good. He has requested it for Thanksgiving. Thank you sooooooooo much, from louisiana fans who know how to cook and enjoy!
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