Kathryn Russell, Linville High School
- 1 box yellow cake mix
- 1 (4 serving size) package instant pudding
- 1 1/3 cup water
- 4 eggs
- 1/4 cup oil
Mix all above thoroughly, then add 2 cups coconut and 1 cup nuts.
Bake in 3 (9 inch) pans at 350° for 35 minutes.
- 4 Tbsp butter
- 2 cup coconut
- 1 (8oz) cream cheese
- 2 tsp milk
- 3 1/2 cup confectioners sugar
- 1/2 tsp vanilla
Melt 2 tablespoons butter in skillet. Add coconut. Stir constantly over low heat until golden brown. Spread coconut on paper towel to cool.
Cream 2 tablespoons butter with cream cheese. All milk. Beat in sugar gradually. Blend in vanilla. Stir in 1 3/4 cups coconut.
Spread on tops of layers.
Stack and sprinkle with remaining coconut.