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Coconut Delight Cake

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“From the Houma, LA Courier Bayou Gourmet Cookbook Competition April 2006. Submitted by Leslie Blanchard in the Desserts category.”
READY IN:
1hr 5mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Combine cake mix, pudding mix, water oil and eggs in a large mixing bowl.
  3. Blend with electric mixer at medium speed for 4 minutes.
  4. Stir in 1/2 cup coconut and nuts.
  5. Pour into 3 greased and floured 9-inch pans.
  6. Bake 35 minutes.
  7. Frosting: Saute 2 3/4 cups coconut in 2 tablespoons butter until golden brown.
  8. Remove from heat and spread onto paper towels to drain.
  9. Cream 2 tablespoons butter with cream cheese.
  10. Add confectioner's sugar and milk in small amounts, beating well between each.
  11. Blend in vanilla.
  12. Stir in 2 cups sauteed coconut.
  13. Frost between cake layers, top, and sides.
  14. Garnish with remaining sauteed coconut.

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