I’m the first one to be skeptical about a recipe based on a boxed cake mix, but trust me when I say this is the best coconut cake I have ever tasted. It comes via
Preheat the oven to 350°F. Grease three
In a large bowl, combine the cake mix, pudding mix, eggs, oil, and
Pour the batter into the prepared cake pans and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
Spread the coconut on a rimmed baking sheet. Toast in the oven for 10 minutes, or until lightly browned, stirring once or twice to ensure it browns evenly. Let cool. Combine the butter and cream cheese in a mixing bowl. Use an electric mixer on medium-high speed to beat until fluffy. Add the milk and beat until smooth. Beat in the confectioners’ sugar, then beat in the vanilla. Stir in all but
Place one cake layer on a cake stand and spread with some of the frosting. Add the 2 remaining layers, spreading frosting between the layers. Frost the top of the cake with the remaining frosting and sprinkle with the remaining coconut. Refrigerate until ready to serve.
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