coconut cake (mom's originally)
No Image
This is quite literally the very first recipe I wrote from Grandma's recipe box when I was young (like 3rd grade). The writing is something fun to look back on, as well as remember sharing that time with Grandma W. I must have gotten tired writing, because I wrote the front side, and Grandma W's handwriting is on the back to finish the recipe. I have always loved coconut, and when not making the lamb cake at Easter, this is what I remember eating the rest of the year when I went to visit Grandma. The rest of the family loved it just as much as I always did. It came from Mom originally.
method
Bake
Ingredients For coconut cake (mom's originally)
-
1 pkg(2 layer size) yellow or white cake mix
-
1 cchopped walnuts or pecans (optional)
-
2 cbaker's angel flake coconut
-
1/4 coil
-
4eggs
-
1 1/3 cwater
-
1 pkg(4 serving size) vanilla pudding
- FROSTING:
-
4 Tbspbutter
-
2 ccoconut
-
2 tspmilk
-
3 1/2 cpowdered sugar
-
1/2 tspvanilla
-
8 ozcream cheese
How To Make coconut cake (mom's originally)
-
1Blend cake mix, pudding, water, eggs and oil in large mixer bowl. Beat on med speed 4 min. Stir in coconut and nuts. Pour into 3 greased 9" pans. Bake at 350 degrees 35 min. Cool in pans 5 min then remove.
-
2Frosting: Melt 2 T butter in skillet, add coconut. Stir constantly over low heat until golden brown. Spred coconut out on absorbent paper to cool. Cream 2 T butter with cream cheese, add milk and sugar, beating well. Add vanilla. Stir in 1 3/4 c of the coconut. Spread on cake, sprinkle with remaining coconut.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT