| RAVE REVIEWS COCONUT CAKE |
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Preparation time: 60 minutes. Servings: 16 Makes 1 3-layer cake Prep time: 25 minutes Bake time: 35 minutes Cake 1 package Pillsbury Butter Recipe Yellow Cake Mix 1 package (4 ounces) vanilla flavor instant pudding and pie filling mix 4 eggs 1/4 cup CRISCO Vegetable Oil 1-1/3 cups water 1 cup flaked coconut 1 cup chopped walnuts or pecans Coconut Cream Cheese Frosting 8 ounces cream cheese, softened 2 teaspoons milk 1 teaspoon vanilla extract 3-1/2 cups confectioner's sugar, sifted 1/2 cup flaked coconut Pinch of salt 1/2 cup flaked coconut 3 tablespoons Butter Flavor Crisco Shortening, melted For cake, combine Pillsbury cake mix, pudding mix, eggs, oil, and water in mixing bowl. Beat at medium speed for 4 minutes. Stir in 1 cup coconut and 1 cup walnuts or pecans. Pour into 3 greased and floured 9-inch cake pans. Bake at 350ºF for 35 minutes. Cool in pans on wire rack for 15 minutes. Remove to wire racks to cool completely. For frosting beat softened cream cheese and softened margarine in mixer bowl until blended. Add milk and vanilla. Beat in confectioners' sugar gradually. Stir in coconut. Spread coconut cream cheese frosting between layers and over top and sides of cake. Sprinkle with 1/2 cup coconut. This recipe was submitted by a Crisco.com user, and has not been tested by Crisco in the Crisco Kitchen. |
