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1 (2 layer size) pkg. white or yellow cake mix 1 1/3 c. water 1/4 c. oil 1 c. chopped nuts 1 (4 serving) pkg. Jell-O vanilla instant pudding 4 eggs 1 1/3 c. Baker's Angel Flake coconut Combine cake mix and pudding mix, water, eggs and oil in large mixer bowl; blend. Beat at medium speed for 4 minutes. Stir in coconut and nuts. Pour into greased, floured 10-inch tube pan. Bake at 325 degrees for 60 minutes. Cool 15 minutes. Remove from pan and cool on rack. Coconut Cream Frosting: 1/3 c. butter 2 (3 oz.) pkg. cream cheese 1 (16 oz.) box confectioners sugar 4 tsp. milk 1/2 tsp. vanilla 2 c. coconut Cream butter in blender, then add cream cheese. Add confectioners sugar alternately with milk, beating well after each addition. Add vanilla. Spread frosting over top and sides of cake. Sprinkle coconut over frosting. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |