#2026 -Coconut Cream Cheese Cake

(by Shirley McNevich)

1 box Duncan Hines white OR yellow cake mix
1 - 3oz. box Jell-O instant vanilla pudding
1 1/3 cups water
4 eggs
1/4 cup canola oil
1 1/3 cups Baker's angelflake coconut
1 cup chopped nuts
Frosting: 1/3 cup softened butter; 2 - 3oz. Philadelphia cream cheese (softened); 1 - 16oz. box 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 and canola oil--beat until mixed, then beat for 4 minutes. Remove bowl from mixer--add chopped nuts and 1 1/3 cups coconut--stir. Pour batter into a greased and floured 10" tube cake pan. Bake at 325 degrees for 1 hour. Cool for 20 minutes, then invert cake on to a cake plate. Cool completely. Frosting: in a mixer add butter and cream cheese--beat. Add milk and vanilla--beat. Slowly add powdered sugar--beat until smooth. Frost the top and all sides of the cooled cake. Sprinkle 2 cups of coconut all over the frosting. Refrigerate.