Cedar creek inn coconut supreme cake

Yield: 12 Servings

Measure Ingredient
WALDINE VAN GEFFEN VGHC42A
CAKE
18 ounces Yellow cake mix
4 Eggs
¾ cup Instant vanilla pudding mix
1⅓ cup Water
½ cup Oil
1 cup Walnuts; chop
2 cups Shredded coconut; lightly toasted
FROSTING
8 ounces Cream cheese; room temp
1 teaspoon Vanilla extract
2 teaspoons Milk
3½ cup Powdered sugar
1½ cup Shredded coconut; lightly toasted

Combine cake mix, eggs, pudding mix, water and oil in bowl. With wire whip attachment, mix at medium speed 4 minutes. Fold in walnuts and 1½ cups coconut by hand. Divide mixture evenly into 3 (9") buttered and floured cake pans. Bake at 350~ 30 minutes. Cool completely.

Spread Frosting evenly onto tops only of 3 cake layers. Stack cakes and sprinkle top with remaining ½ c toasted coconut. FROSTING-Place cream cheese, vanilla extract and milk in bowl and combine in mixer, using paddle attachment. Gradually add powdered sugar while mixing.

Continue to mix until smooth. Fold in toasted coconut by hand. 710 cal; 39 gr fat; 49% fat. Source: Cedar Creek Inn Chain, Laguna Beach, Palm Desert and Palm Springs

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