Rogene's Coconut Cake With Coconut Cream Cheese Frosting

By cnash

Ingredients

• 18 3/4 ounces yellow cake mix
• 1 (3 ounce) packages instant vanilla pudding
• 1 1/4 cups water
• 4 eggs
• 1/4 cup oil
• 2 cups coconut
• 1 cup chopped walnuts
• 4 tablespoons margarine
• 2 cups coconut
• 8 ounces cream cheese
• 2 teaspoons milk
• 3 1/2 cups powdered sugar
• 1/2 teaspoon vanilla

Details

Servings 1
Adapted from food.com

Preparation

Step 1

Directions

Blend cake mix, pudding mix, water, eggs and oil in large bowl.

Beat for 4 minutes at medium speed.

Stir in coconut and nuts.

Pour into 3 greased and floured 9" cake pans.

Bake for 35 minutes at 350 degrees.

To make the frosting: Melt 2 tbsp butter in skillet, add coconut stirring constantly over low heat until golden brown.

Spread coconut on papertowels to cool.

Cream the other 2 tbsp butter with cream cheese, add milk, beat in powdered sugar, gradually.

Blend in vanilla.

Stir in 1 3/4 cup coconut.

Frost the cake and top with remaining coconut.