"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Coconut Cake Recipe

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This recipe for Coconut Cake, by , is from Jones and Descendents Cooking Secrets, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Adda Mae

Category:
Category:

Ingredients:  
Ingredients:  
1 Pkg (2 layer size) - yellow cake mix

1 Pkg (4 serving size) - vanilla Instant Pudding - Jello

1 13 cups water; 4 eggs; 1/4 cup oil; 2 cups coconut; 1 cup chopped nuts

For frostening:

4 T butter; 2 cups coconut; 1 Pkg (8 oz) cream cheese; 2 tsp milk; 3 1/2 cups confectioners sugar;

1/2 tsp. vanilla

Directions:
Directions:
Blend first 5 ingredents in large mixer bowl. Beat at medium speed - 4 min. Stir in coconut and nuts.

Pour into 3 greased and floured 9" layer pans - bake at 350 for 35 min.

Cool in pans 15 mins. Remove and finish cooling.


For frostening:

Melt 2 T butter in skillet; add coconut. Sitr constantly over low heat until golden brown. Sread coconut on paper towel to cool. Cream 2 T butter with cream cheese. Add milk, beat in sugar gradually. Blend in vanilla, stir in 1 3/4 cups of cononut. Spread on top of layer cake, stack and sprinkle with remaining coconut.

Number Of Servings:
Number Of Servings:
Several
Preparation Time:
Preparation Time:
45 min to 1 hour
Personal Notes:
Personal Notes:
Adda Mae states, "I use 2 9x12 pans and make 2 loaf cakes.

 

 

 

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