Cedar Creek Inn Coconut Supreme Cake
- 2 cups shredded coconut
- Butter for preparing pans
- Flour for preparing pans
- 1 package yellow cake mix - (1lb, 2 1/4 oz)
- 4 eggs
- 2 packages instant vanilla pudding mix - (3.4 oz ea)
- 1 1/3 cups water
- 1/2 cup oil
- 1 cup chopped walnuts
- 8 ounces cream cheese room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons milk
- 3 1/2 cups powdered sugar
- 1/2 cup reserved toasted coconut
For the Cake: Heat the oven to 350 degrees. Spread the coconut on a baking sheet and lightly toast, stirring often, 10 minutes. Set aside 1/2 cup for topping the cake. Butter and flour 3 (9-inch) round cake pans.
Place the cake mix, eggs, pudding mix, water and oil in a mixing bowl. Mix at medium speed until the batter is thick and smooth, 4 minutes. Fold in the walnuts and 1 1/2 cups of the coconut. Divide the batter evenly among the pans. Bake the cakes until a toothpick inserted in the middle comes out clean, 30 minutes. Cool completely in the pans, then turn the cakes onto a wire rack.
For the Frosting: Combine the cream cheese, vanilla and milk in the bowl of an electric mixer. Gradually add the powdered sugar while mixing. Continue to mix until smooth.
For Assembly: Spread 1/3 of the frosting on top of each of 2 cakes then stack them. Set the last cake layer on top and cover with the remaining frosting (the sides are not frosted). Sprinkle the top with the toasted coconut.
This recipe yields 12 servings.
Each serving: 699 calories; 637 mg sodium; 91 mg cholesterol; 35 grams fat; 12 grams saturated fat; 93 grams carbohydrates; 7 grams protein; 1.86 grams fiber.