“This is a good recipe for those folks who are in a hurry and don't want to take the time to sift dry ingredients. It was given to me by a friend who took it to a church dinner and received many requests for the recipe. I use apricot jam between layers as a filling for a different taste.”
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Ingredients Nutrition


  1. Blend cake mix, pudding mix, water and eggs in a large bowl.
  2. Beat at medium speed for 4 minutes.
  3. Stir in coconut and nuts.
  4. Pour into three greased & floured 9 inch round pans.
  5. Bake at 350 degrees for 35 minutes.
  6. Cool in pans for 15 minutes.
  7. Remove from pans and frost with the following:
  8. Melt 2 tablespoons butter in skillet.
  9. Add 2 cups angel flake coconut.
  10. Stir constantly over low heat until golden brown.
  11. Cream 2 tablespoons butter with 1 8 oz package softened cream cheese.
  12. Add 2 tablespoons milk.
  13. Add 3 1/2 cups powdered sugar gradually, beating well after each addition.
  14. Add 1 teaspoon vanilla extract.
  15. Stir in 1 1/2 cups browned coconut.
  16. Spread on tops and sides of cake layers.
  17. Sprinkle with remaining coconut.

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