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The Butterfly Garden's Toasted Coconut Cake
White layer cake:
18.25 oz. package white cake mix (do not use one with "pudding-in-the-mix")
3 3.4 oz. packages vanilla instant pudding mix
1/4 C. vegetable oil
4 eggs
1 1/3 C. flaked coconut
1 C. chopped pecans or walnuts (optional)
Coconut cream-cheese frosting:
4 T. butter, divided
2 1/2 C, flaked coconut
8 oz. package cream cheese, softened
16 oz. package powdered sugar
2 t. milk
1/2 t. vanilla extract
To make the cake: Heat oven to 350�F. Grease and dust with flour 2 round, 9-inch
cake pans.
Combine cake mix, pudding mix, oil and eggs with 1 1/3 cups water; beat just
until combined, using an electric mixer's medium speed (about 2 minutes). Stir
in coconut and nuts, if using.
Spoon batter into cake pans. Bake 20 to 25 minutes. Cool in pans 10 minutes;
remove layers from pans and let cool completely on wire racks.
To make the frosting: Melt 2 tablespoons butter in a large skillet; stir in
coconut. Cook, stirring constantly, over medium heat until coconut begins to tan
and edges are golden brown (about eight minutes). Set aside.
Combine remaining 2 tablespoons butter and cream cheese; beat with an electric
mixer until no lumps remain and mixture is smooth and creamy. Add powdered
sugar, milk and vanilla; beat until smooth. Stir in 2 cups of the toasted
coconut (reserve 1/2 cup for garnish).
To assemble: Place a cooled cake layer on cake plate. Spread with frosting;
repeat with remaining layer. Frost sides of cake. Sprinkle reserved toasted
coconut on top.
Serves 12 to 16.
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