Coconut Cake (Kim's)
Yield
12 servingsPrep
10 minCook
50 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
|
|
| 1 | small package |
instant pudding mix
vanilla |
*
|
| 1 ⅓ | cups |
water
|
|
| 4 | large |
eggs
|
|
| ¼ | cup |
vegetable oil
|
|
| 2 | cups |
coconut, shredded (desiccated)
|
*
|
| 1 | cup |
walnuts
or pecans, chopped |
|
| Coconut cream cheese frosting | |||
| 4 | tablespoons |
margarine
|
|
| 2 | cups |
coconut, shredded (desiccated)
|
*
|
| 8 | ounces |
cream cheese
|
|
| 2 | teaspoons |
milk
|
|
| 3 ½ | cups |
sugar
confectioners |
|
| ½ | teaspoon |
vanilla extract
|
|
| 3 ½ | cups |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
|
|
| 1 | small package |
instant pudding mix
vanilla |
*
|
| 315 | ml |
water
|
|
| 4 | large |
eggs
|
|
| 59 | ml |
vegetable oil
|
|
| 473 | ml |
coconut, shredded (desiccated)
|
*
|
| 237 | ml |
walnuts
or pecans, chopped |
|
| Coconut cream cheese frosting | |||
| 6E+1 | ml |
margarine
|
|
| 473 | ml |
coconut, shredded (desiccated)
|
*
|
| 231.2 | ml/g |
cream cheese
|
|
| 1E+1 | ml |
milk
|
|
| 828 | ml |
sugar
confectioners |
|
| 2.5 | ml |
vanilla extract
|
|
| 828 | ml |
powdered sugar
|
|
Directions
Blend cake mix, pudding mix, water, eggs and oil in large mixer bowl.
Beat at medium speed 4 minutes.
Stir in coconut and walnuts.
Pour into 3 greased and floured 9 inch layer pans.
Bake at 350℉ (180℃) for 35 minutes.
Cool in pans 5 minutes; remove and cool on rack. Fill and frost with Coconut-Cream Cheese Frosting.
FROSTING: Melt 2 tablespoons oleo in skillet. Add coconut; stir constantly over low heat until golden brown.
Spread coconut on absorbent paper to cool.
Cream 2 tablespoons butter with cream cheese.
Add milk and sugar alternately, beating well.
Add vanilla; stir in 1 ¾ cups of the coconut.
Spread on tops and sides of cake layers.
Sprinkle with remaining coconut.
