Coconut Cake III

A delicious coconut cake made from a cake mix with coconut cream cheese frosting and garnished with toasted coconut.

Original recipe makes 1 – 9×13 inch pan

Ingredients

1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1 1/3 cups water
4 eggs
1/4 cup vegetable oil
2 cups flaked coconut
1 cup chopped walnuts
4 tablespoons butter, melted
2 cups flaked coconut
2 teaspoons milk
1/2 teaspoon vanilla extract
1 (8 ounce) package cream cheese
3 1/2 cups confectioners’ sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan. In a large bowl, combine cake mix, pudding mix, water, eggs and oil. Blend for 4 minutes. Stir in 2 cups coconut and the chopped nuts. Pour into a greased 9×13 inch pan.
Bake at 350 degrees F (175 degrees C) for 30 minutes or until done. Allow to cool.
To Make Coconut Cream Cheese Frosting: Melt 2 Tablespoons of butter over low heat. Add 3/4 cup of the coconut and stir until browned. Dry on paper towel. Cream other 2 tablespoons butter with cream cheese. Alternately add milk and powdered sugar. Add vanilla. Stir in remaining 1-1/4 cup coconut.
Spread Icing on cake and sprinkle with browned coconut.