Rave Review Coconut Cake

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.

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