INGREDIENTS
1 (18 1/4 ounce) white cake mix
1 (3 1/2 ounce) packages instant vanilla pudding
1 1/2 cups water
4 eggs
1/2 cup canola oil
1 cup chopped pecans or 1 cup walnuts, etc
2 cups flaked coconut
FROSTING
3 tablespoons butter, softened
6 ounces cream cheese, softened
1 -2 tablespoon cream
2 1/2 cups confectioners’ sugar
1 1/2 cups flaked coconut
Preheat oven to 350 degrees.
In a large mixer bowl add the cake mix, vanilla pudding, water, eggs, and oil.
With an electric mixer, beat for 2 minutes at medium speed.
Fold in the chopped nuts and coconut.
Pour the batter into a 9 x 13-inch pan that has been sprayed with non-stick cooking spray or lightly greased and floured.
Bake for 45 minutes or until the toothpick inserted off-center comes out clean.
Cool completely before frosting.
In a medium-sized mixer bowl, blend the butter and cream cheese.
Add the confectioners’ sugar and enough cream to make it a smooth spreading consistency.
Frost cake with frosting and sprinkle with coconut.
adapted from food.com
In a large mixer bowl add the cake mix, vanilla pudding, water, eggs, and oil.
With an electric mixer, beat for 2 minutes at medium speed.
Fold in the chopped nuts and coconut.
Pour the batter into a 9 x 13-inch pan that has been sprayed with non-stick cooking spray or lightly greased and floured.
Bake for 45 minutes or until the toothpick inserted off-center comes out clean.
Cool completely before frosting.
In a medium-sized mixer bowl, blend the butter and cream cheese.
Add the confectioners’ sugar and enough cream to make it a smooth spreading consistency.
Frost cake with frosting and sprinkle with coconut.
adapted from food.com
