Coconut crunch cake

1 Servings

Ingredients

Quantity	Measure	Ingredient
1	pack	Yellow cake mix
¾	cup	Water
⅓	cup	Oil
2		Eggs
2	tablespoons	Margarine or butter; soft
¼	cup	Brown sugar; firmly packed
½	teaspoon	Cinnamon
½	cup	Coconut
⅓	cup	Nuts; chopped
½	cup	Powdered sugar
¼	teaspoon	Vanilla
2	teaspoons	Milk

Directions

Reserve ⅓ cup of the cake mix. Heat oven to 350~. Grease and flour a 9x13 pan. Blend cake mix, water, oil, and eggs until moistened; beat 2 minutes at highest speed. Pour into pan. Cut margarine into reserved cake mix, brown sugar, and cinnamon; mix until crumbly. Stir in coconut and nuts. Mix well. Sprinkle 1 cup of the mix over the batter; swirl gently through the batter with a knife. Sprinkle the remaining crumb mix over the top. Bake at 350~ for 25-30 minutes or until golden brown. Combine the powdered sugar, vanilla and milk to make glaze; drizzle over warm cake.