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Larsen's Coconut Cake
Serves 12 to 16
1 package Duncan Hines yellow cake mix
1 package 4-serving-size Jell-O brand instant vanilla pudding
1 1/3 cups water
1/4 cup vegetable oil
2 cups angel-flake coconut
1 cup chopped walnuts or pecans
Blend cake mix, pudding mix, water, eggs and oil. Beat 2 minutes. Stir in coconut and nuts. Pour into three buttered and floured 9-inch cake pans. Bake at 350 degrees for 35 minutes. Cool 10 minutes in pans; remove. Cool completely on wire racks and ice.
4 tablespoons butter (divided use)
2 cups angel-flake coconut (divided use)
8 ounces cream cheese
2 teaspoons milk
3 1/2 cups powdered sugar
1/2 teaspoon vanilla
Melt 2 tablespoons butter in a saucepan. Add coconut and stir until lightly browned. Spread on paper towels. Cream remaining 2 tablespoons butter with cream cheese and add milk gradually. Beat in sugar and blend in vanilla. Add 1 3/4 cups coconut. Ice cake, and on top sprinkle remaining 1/4 cup coconut.
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