"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Coconut Cake Recipe

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This recipe for Coconut Cake, by , is from The Diehl Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Morgan Cordes
Added: Thursday, December 11, 2008


1 lg. box yellow cake mix
1 pkg. (4 oz.) instant vanilla pudding
1 1/2 cups water
4 eggs
1/4 cup oil
1 1/3 cups coconut
1 cup chopped nuts

1/3 cup butter
2- 3 oz. pkgs. cream cheese
1 box powdered sugar
4 tsp. milk
1 tsp. vanilla
2 cups coconut

Combine cake mix, pudding mix, water, eggs and oil in large bowl. Beat at medium speed for 4 minutes. Stir in coconut and nuts. Pour into grease and floured 11 cup ring mold or 10 cup tube pan. Bake at 325 for 60 minutes. Cool in pan for 15 minutes, then remove from pan.

Cream 1/3 cup butter and 2 packages cream cheese. Mix well. Add 1 box of powdered sugar. Add 4 tsp. milk, mix well. Add 1 tsp. vanilla. Spread frosting over cake and sides. Sprinkle 2 cups of coconut over cake.

Best results: use Baker's Coconut




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