But be warned…. You may be asked to bring this cake to every family function! Delicious recipe and directions below.
- 1 package (18.25 oz.) moist white (or yellow) cake mix
- 1 ¼ cups water
- ½ cups vegetable oil
- 4 TB butter
- 4 cups shredded coconut
- 1 ½ cup chopped pecans (or nuts of your choice)
- 1 (8 oz.) package of cream cheese
- 2 teaspoons milk
- 4 cups confectioner sugar
- ½ teaspoon vanilla extract
Preheat oven to 350° F. Grease and flour two 8” round pans or one 9”×13” pan.In a large mixing bowl, blend the cake mix with the water, eggs, and oil. Beat with mixer at medium, speed for approximately 4 minutes. Stir in 2 cups coconut and one cup of nuts. Pour mixture into your prepared pans.
Bake for 35 minutes or until done. Cool completely (cool to touch) on rack.Melt 2 TB of butter or margarine in separate pan. After butter is melted, add 2 cups of coconut, stir constantly over low heat until golden brown. Spread the toasted coconut onto a paper towel to cool.
In a separate bowl, cream 2 TB butter or margarine with cream cheese (softened). Slowly combine milk and sugar alternately, beat well. Add the vanilla and stir in 1 ¾ cups toasted coconut. Put icing on your cake and sprinkle with the remaining coconut and chopped nuts. Enjoy!