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Rave Review Coconut Cake

This is just a wonderful, delicious cake-it's one of the best! I got the recipe after tasting the cake at a church supper...I've used it many times since.
  • Total Time
    Prep: 25 min. Bake: 25 min. + cooling
  • Makes
    20 servings

Ingredients

  • CAKE:
  • 1 package yellow cake mix (regular size)
  • 1 package (3-1/2 ounces) instant vanilla pudding mix
  • 1-1/3 cups water
  • 4 large eggs, room temperature
  • 1/4 cup vegetable oil
  • 2 cups sweetened shredded coconut
  • 1 cup chopped pecans
  • FROSTING:
  • 4 tablespoons butter, divided
  • 2 cups sweetened shredded coconut
  • 1 package (8 ounces) cream cheese
  • 2 teaspoons milk
  • 1/2 teaspoon vanilla
  • 3-1/2 cups confectioners' sugar

Directions

  • In a large bowl, blend cake mix with pudding, water, eggs and oil. Beat at medium speed for 3 minutes. Stir in coconut and nuts. Pour into three greased and floured 8-in. round baking pans. Bake at 350° for 25-30 minutes or until cake springs back when touched in center. Cool in pans for 10 minutes. Remove to rack to complete cooling.
  • For frosting, melt 2 tablespoons butter in skillet; add coconut and stir constantly over low heat until golden brown. Spread coconut on absorbent paper towel to cool. Cream remaining 2 tablespoons butter with cream cheese, milk and vanilla. Add sugar, beating well to blend. Stir in 1-1/2 cups toasted coconut; spread on top and sides of cake. Sprinkle remaining coconut over cake.

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