RAVE REVIEWS COCONUT CAKE

RAVE REVIEWS COCONUT CAKE

1 package (2-layer size) yellow cake mix

1 package (4-serving size) JELL-O Brand Vanilla Flavor
Instant Pudding and Pie Filling (I like French Vanilla)

1-1/3 cups water

4 eggs

1/4 cup oil

2 cups Bakers Angel Flake Coconut

1 cup chopped walnuts or pecans

Blend cake mix, pudding mix, water, eggs and oil in large mixer bowl. Beat at medium speed of electric mixer 4 minutes. Stir in coconut and walnuts. Pour into 3 greased and floured 9-inch layer pans. Bake at 350 degrees for 35 minutes. Cool in pans 15 minutes; remove and cool on rack. Fill and frost with Coconut-Cream Cheese Frosting.

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COCONUT-CREAM CHEESE FROSTING

4 tablespoons butter or margarine

2 cups Bakers Angel Flake Coconut

1 package (8 oz) cream cheese

2 teaspoons milk

3-1/2 cups sifted confectioners' sugar

1/2 teaspoon vanilla

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 the coconut. Spread on tops and sides of cake layers. Sprinkle with remaining coconut.