Cedar Creek Inn Coconut Supreme Cake

Recipe Ingredients

		Cake
2 cups	186g / 6.6oz	Shredded coconut
		Butter - for preparing pans
		Flour - for preparing pans
1		Yellow cake mix - (1lb, 2 1/4 oz)
4		Eggs
2		Instant vanilla pudding mix - (3.4 oz ea)
1 1/3 cups	315ml	Water
1/2 cup	118ml	Oil
1 cup	146g / 5.1oz	Chopped walnuts
		Frosting
8 oz	227g	Cream cheese - room temperature
1 teaspoon	5ml	Vanilla extract
2 teaspoons	10ml	Milk
3 1/2 cups	693g / 24oz	Powdered sugar
		Assembly
1/2 cup	46g / 1.6oz	Reserved toasted coconut

Recipe Instructions

For the Cake: Heat the oven to 350 degrees. Spread the coconut on a baking sheet and lightly toast, stirring often, 10 minutes. Set aside 1/2 cup for topping the cake. Butter and flour 3 (9-inch) round cake pans.

Place the cake mix, eggs, pudding mix, water and oil in a mixing bowl. Mix at medium speed until the batter is thick and smooth, 4 minutes. Fold in the walnuts and 1 1/2 cups of the coconut. Divide the batter evenly among the pans. Bake the cakes until a toothpick inserted in the middle comes out clean, 30 minutes. Cool completely in the pans, then turn the cakes onto a wire rack.

For the Frosting: Combine the cream cheese, vanilla and milk in the bowl of an electric mixer. Gradually add the powdered sugar while mixing. Continue to mix until smooth.

For Assembly: Spread 1/3 of the frosting on top of each of 2 cakes then stack them. Set the last cake layer on top and cover with the remaining frosting (the sides are not frosted). Sprinkle the top with the toasted coconut.

This recipe yields 12 servings.

Each serving: 699 calories; 637 mg sodium; 91 mg cholesterol; 35 grams fat; 12 grams saturated fat; 93 grams carbohydrates; 7 grams protein; 1.86 grams fiber.

Source:
The Los Angeles Times, 05-29-2002

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