Toasted Coconut Cake
Toasted Coconut Cake is an moderately easy dinner. Made with 1 (18.25 oz.) pkg. white cake mix without pudding, 1 (3 1/8 oz.) pkg. vanilla instant pudding mix, 1 1/3 c. water, 1/4 c. vegetable oil and 4 eggs, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
Combine cake mix, pudding mix, water, oil and eggs; beat 4 minutes at medium speed of an electric mixer.
Stir in 1 1/3 cups coconut and pecans.
Pour batter into 3 greased and floured 9-inch round cake pans.
Bake at 350Β° for 20 to 25 minutes, or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes.
Remove layers from pans; let cool completely.
Spread Coconut Cream Cheese Frosting between layers and on top and sides of cake.
Sprinkle top with 1/2 cup toasted coconut reserved from frosting recipe.
Yields one 3-layer cake.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment