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Ingredients
- Coconut-cream cheese frosting:
- 1 pkg yellow cake mix (2 layer size)
- 1 pkg Jello Vanilla Instant Pudding & Pie Filling (4-serving size)
- 1 1/3 Cups water
- 4 eggs
- 1/4 Cup oil
- 2 Cups coconut
- 1 Cup chopped walnuts or pecans
- 4 TB butter or margarine
- 2 Cups coconut
- 1 8oz pkg cream cheese
- 2 tsp milk
- 3 1/2 3 1/2 Cups powdered sugar, sifted
- 1/2 tsp vanilla
Preparation
Step 1
Blend cake mix, pudding mix, water, eggs, and oil in large mixer bowl. Use electric mixer at medium speed for 4 minutes. Stir in coconut & nuts. Pour into 3 greased and floured 9" layer pans. Bake at 350 degrees for 35 minutes. Cool in pans for 15 minutes; remove and finish cooling on racks. Fill and top with Coconut-Cream Cheese Frosting.
Frosting:
Melt 2 TB butter in skillet; add coconut and stir constantly over low heat until golden brown. Spread coconut on paper towels to cool. Cream 2 TB butter with cream cheese. Add milk; beat in sugar gradually. Blend in vanilla; stir in 1 3/4 cups of the coconut. Spread on top of cake layers. Stack and sprinkle with remaining coconut.