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Rava Reviews Coconut Cake Recipe
|Yellow cake mix||18 1⁄4 Ounce (1 Package, 2 Layer Size)|
|Vanilla pudding and pie filling||3 1⁄2 Ounce (1 Package, 4 Serving Size, Jello-O, Instant Variety)|
|Water||1 1⁄3 Cup (21.33 tbs)|
|Coconut flakes||2 Cup (32 tbs) (Baker's Angel)|
|Walnuts/Chopped pecans||1 Cup (16 tbs)|
|Cream cheese||8 Ounce (1 Package)|
|Confectioners sugar||3 1⁄2 Cup (56 tbs), sifted|
Serving size: Complete recipe
Calories 6868 Calories from Fat 2656
% Daily Value*
Total Fat 307 g472.8%
Saturated Fat 150 g749.8%
Trans Fat 0 g
Cholesterol 1225.4 mg
Sodium 5562 mg231.7%
Total Carbohydrates 965 g321.6%
Dietary Fiber 35.5 g142.1%
Sugars 710.8 g
Protein 84 g168%
Vitamin A 107.4% Vitamin C 2.2%
Calcium 47.1% Iron 55.7%
*Based on a 2000 Calorie diet
Preheat oven to 350°.
Blend cake mix, pudding mix, water, eggs and oil in large mixing bowl.
Beat at medium speed with electric mixer for 4 minutes.
Stir in coconut and walnuts.
Pour into prepared pans.
Bake 35 minutes.
Cool in pans for 15 minutes, then remove from pans and cool on rack.
Frosting: Melt 2 tablespoons butter in skillet.
Add coconut; stir 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; stir in 1 3/4 cups of coconut.
Spread on tops and sides of cake layers.
Sprinkle with remaining coconut.