T T`S COCONUT PECAN CAKE Arpy Tatoulian

T T`S COCONUT PECAN CAKE Arpy Tatoulian

T T’S COCONUT PECAN CAKE
Arpy Tatoulian-Jahjah
1 Pkg. Yellow Cake Mix
1 Pkg. (4 serving size) JELLO-BRAND Vanilla Instant
Pudding and Pie Mix
1 1/3 cup water
4 eggs
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 in
large mixing bowl.
Beat at medium speed 2 minutes. Stir in coconut and nuts.
Pour into 3 greased and floured 9 inch layer pans.
Bake at 350 degrees for 30 minutes or until done. Cool in pans 15 minutes.
Remove and cool on rack.
Frost cake in middle and top. No sides. Top with toasted coconut and serve!!
COCONUT CREAM CHEESE FROSTING and
TOASTED COCONUT
4 Tablespoons butter
2 cups Angel Flake Coconut
1- (8 oz.) package cream cheese
2 teaspoons milk
3 ½ cups sifted powdered confectioners sugar
½ teaspoon vanilla
Melt 2 tablespoons butter in skillet. Add ¼ cup coconut. Stir constantly over low heat until golden
brown. Spread coconut on paper towels to cool.
Cream remaining 2 tablespoons butter with cream cheese. Add milk, mix.
Beat in powdered sugar gradually. Blend in vanilla. Stir in remaining coconut (1 ¾ cups). Spread on
top of cake layers and stack.
Top with browned coconut!