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Coconut Cake III |
"A delicious coconut cake crafted from a cake mix with coconut cream cheese frosting and garnished with toasted coconut."
Ingredients :
- 1 (18.25 ounce) package deal yellow cake blend
- 1 (3.Five ounce) package deal immediately vanilla pudding blend
- 1 1/three cups water
- four eggs
- 1/4 cup vegetable oil
- 2 cups flaked coconut
- 1 cup chopped walnuts
- four tablespoons butter, melted
- 2 cups flaked coconut
- 2 teaspoons milk
- half teaspoon vanilla extract
- 1 (8 ounce) package cream cheese
- 3 half of cups confectioners' sugar
Instructions :
Prep : | Cook : 24M | Ready in : |
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- Preheat oven to 350 levels F (one hundred seventy five ranges C). Grease a 9x13 inch pan. In a large bowl, integrate cake mix, pudding blend, water, eggs and oil. Blend for four minutes. Stir in 2 cups coconut and the chopped nuts. Pour right into a greased 9x13 inch pan.
- Bake at 350 ranges F (a hundred seventy five levels C) for 30 minutes or till executed. Allow to chill.
- To Make Coconut Cream Cheese Frosting: Melt 2 Tablespoons of butter over low warmness. Add 3/four cup of the coconut and stir until browned. Dry on paper towel. Cream other 2 tablespoons butter with cream cheese. Alternately add milk and powdered sugar. Add vanilla. Stir in closing 1-1/four cup coconut.
- Spread Icing on cake and sprinkle with browned coconut.
Notes :
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