#636 - Vanilla Cream Cake

(by Shirley McNevich)

1 box Duncan Hines cake mix (white OR yellow)
1 - 3.5oz. box Jell-O vanilla INSTANT pudding/pie filling
1 1/3 cups cold water
4 eggs
1/4 cup canola oil
1 1/3 cups Baker's angelflake coconut
1 cup chopped nuts (optional)
Frosting: 1/3 cup butter, 2 - 3oz. packages Philadelphia cream cheese, 1lb. Domino's powdered sugar, 4 tsp. milk, 1 tsp. vanilla, 2 cups Baker's angelflake coconut

In a mixer add cake mix, pudding mix, water, eggs, oil--beat for 4 minutes. Remove from mixer and use a wooden spoon to add coconut and nuts--stir. Pour batter into a greased and floured 10" tube cake pan (angelfood cake pan). Bake at 325 degrees for 60 minutes. Test with a toothpick for doneness. Cool the cake 20 minutes, then remove from pan (use a knife to go around the sides, invert onto a plate). Frosting: in a mixer, add butter and cream cheese--beat. Add vanilla and milk--beat. Add powdered sugar slowly--beat until smooth. When cake is completely cool frost the top and sides of the cake. Sprinkle the frosting with the 2 cups of coconut. Keep refrigerated.