(by Shirley McNevich)
1 box Duncan Hines yellow cake mix
1 - 3.5oz. box Jell-O coconut cream INSTANT pudding
1 1/3 cups cold water
4 eggs
1/4 cup Crisco canola oil
2 cups Baker's angelflake coconut
1 cup chopped nuts (optional)
Frosting: 2 TBSP flour, 1/2 cup milk, 1/2 cup white sugar, 1/4 cup Parkay margarine, 1/4 cup Crisco shortening, dash of salt, 1/2 cup Domino's powdered sugar, 1 tsp. vanilla
In a mixer, add dry cake mix, dry coconut cream pudding, water, eggs, and canola oil--beat until mixed, then beat 3 to 5 more minutes until creamy. Remove bowl from mixer and add Baker's coconut and nuts--stir until well mixed. Pour batter into a 9 x 13 greased cake pan. Bake at 350 degrees for 1 hour--test with a toothpick for doneness. Frosting: in a saucepan (no heat yet) add flour and slowly add milk while stirring --turn heat on low and cook/stir constantly until thickened. Remove from heat and cool completely. In a mixer add white sugar, Parkay and Crisco shortening--beat until fluffy. Add salt, the cold flour/milk mixture--beat until it doubles in amount. Add powdered sugar and vanilla--beat. Frost when cake is cooled.
