What would be more perfect then sitting down with a cup of tea and a yummy piece of cake on a cool fall day. This recipe is not mine, but my Grandma Shuff's she's an amazing cook, baker, and woman. Enjoy!
1 pkg. yellow cake mix
1 small pkg. coconut instant pudding (if not available use vanilla)
1 1/3 c. water
4 eggs
¼ c. oil
1 c. chopped pecans
1 c. flaked coconut
Blend cake mix, pudding, eggs, and water in a medium bowl. Beat at medium speed 4 minutes. Stir in coconut and nuts.
Pour into 3 greased and lined 8-9 inch cake pans (line with either waxed or parchment paper)
Bake at 350° for apx. 35 min or until cake springs back up after a quick touch on top.
ICING:
4 Tbsp. butter
2 c. flaked coconut
1 8 oz pkg. cream cheese (lite is ok)
2 tsp. milk
3 ½ c. powdered sugar
½ tsp. vanilla
Melt 2 tablespoons of butter in a heavy skillet and lightly brown coconut. Spread on a paper towel to cool and absorb excess butter. Cream 2 tablespoons of butter and creem cheese. Add milk and gradually add powdered sugar. Blend in vanilla and 1 3/4th cup of toasted coconut.
Frost cake. Sprinkle top of cake with remaining coconut.
NOTE: a butter cream icing is also very good if you prefer not to use cream cheese. Which is the same as above, except use butter in place of the cream cheese.
This is my favorite cake, hope you enjoy it.
From the kitchen of
Ruth Shuff
1991 or there about a dear sister in Christ brought this to a potluck at Weed, Ca
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