cake, Coconut Cream Easter Cake, Cream Easter Cake

Coconut Cream Easter Cake

You will either love or hate me for this one!

This cake is just the best thing around. And a easy dessert for this Easter.
Ready for this?
Coconut Cream Cake 
1 pkg. white or yellow cake mix  
1 pkg. (4 serving size) cheese cake flavored instant pudding   
1 1/3 cups water  
1/2 cup vegetable oil  
4 large eggs  
2 tea vanilla  
1 1/3 cups Baker’s angel flake coconut  
1 cup chopped nuts  
Berries of all kinds
Combine cake mix, pudding mix, water, eggs and oil in large mixer bowl. Blend; beat  
at medium speed for 4 minutes. Stir in coconut and nuts and vanilla. (You can omit  
the nuts and added ½ cup more coconut.) Pour into greased and floured 8 or 9 inch  
cake rounds. Bake at 325 degrees for 35‐40 minutes. Cool 15 minutes in pan.  
Remove from pan. Fully cool on rack.    

Coconut Cream Cheese Frosting: Cream 1/3 cup butter; blend in 2 pkg. of 3 oz cream  
cheese, Add 1 box (16 oz) confectioners’ sugar, alternately with 4 tsp milk, beating  
well after each addition. Add ½ tsp vanilla or almond extract. Spread frosting over  
top and sides of cake. Sprinkle with 2 cups Baker’s Angel Flake Coconut over frosting.  

Coconut Cream Easter Cake

Cream Easter Cake, cake, Coconut Cream Easter Cake

via simple cooking, recipe


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