RAVE REVIEWS COCONUT CAKE

[marti]

RAVE REVIEWS COCONUT CAKE
1 pkg. (2 layer size) yellow
cake
1 (4 serving size) pkg. Jell-O
vanilla instant pudding and
pie filling
1 1/3 c. water
4 eggs
1/4 c. oil
2 c. Baker's coconut flakes
1 c. chopped walnuts or pecans

Blend cake mix as directed on box mix. Add pudding.
Mix water, eggs and oil in a large bowl; beat at medium speed
with electric mixer 4 minutes. Stir in coconut and walnuts or
pecans. Beat all well. Pour into 3 greased and floured 9-inch
layer pans. Bake at 350 degrees in preheated oven for 35 minutes.
Cool in pans 15 minutes. Remove and finish cooling on racks.
Frost with Coconut Cream Cheese Frosting.

Coconut Cream Cheese Frosting:
4 tsp. butter or margarine
2 c. Baker's coconut flakes
1 (8 oz.) pkg. cream cheese
2 tsp. milk
3 1/2 c. sifted confectioners
powdered sugar
1/2 tsp. vanilla
Melt 2 tablespoons butter in skillet. Add coconut,
stirring constantly over low heat until golden brown. Spread
coconut on absorbent paper to cool. Cream 2 tablespoons butter
with cream cheese. Add milk and sugar alternately, beating
well. Add vanilla and stir in 1 3/4 cups of coconut. Spread
on top and sides of cake layers. Sprinkle with remaining
coconut.