Saturday, May 22, 2010

Easy Italian Coconut Cream Cake


1 box white cake mix
1 small box instant vanilla pudding
1 1/3 cups water
4 eggs
1/2 cup vegetable oil
1 cup chopped pecans
2 cups coconut


4 tablespoons butter, softened
8 ounces cream cheese, softened
3 tablespoons canned milk
3 1/2 cups confectioners' sugar
2 cups coconut

Combine cake mix, pudding mix, water, eggs and oil and beat on low speed for 4 minutes.

Stir in nuts and coconut then pour into well greased and floured rectangular cake pan.

Bake at 350 for 40 minutes.

Combine all frosting ingredients and spread on cooled cake.


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