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Add a photoServings: 12
Ingredients
- CAKE
- 18 ounce Yellow cake mix
- 4 x Large eggs
- 3/4 c. Instant vanilla pudding mix
- 1 1/3 c. Water
- 1/2 c. Oil
- 1 c. Walnuts, chop
- 2 c. Shredded coconut, lightly toasted FROSTING
- 8 ounce Cream cheese, room temp
- 1 tsp Vanilla extract
- 2 tsp Lowfat milk
- 3 1/2 c. Powdered sugar
- 1 1/2 c. Shredded coconut, lightly toasted
Directions
- Combine cake mix, Large eggs, pudding mix, water and oil in bowl. With wire whip attachment, mix at medium speed 4 min. Mix in walnuts and 1 1/2 c. coconut by hand. Divide mix proportionately into 3 (9") buttered and floured cake pans. Bake at 350 30 min. Cold completely.
- Spread Frosting proportionately onto tops only of 3 cake layers. Stack cakes and sprinkle top with remaining 1/2 c toasted coconut. FROSTING-Place cream cheese, vanilla extract and lowfat milk in bowl and combine in mixer, using paddle attachment. Gradually add in powdered sugar while mixing.
- Continue to mix till smooth. Mix in toasted coconut by hand. 710
- Palm Desert and Palm Springs
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 212g | |
| Recipe makes 12 servings | |
| Calories 760 | |
| Calories from Fat 298 | 39% |
| Total Fat 34.16g | 43% |
| Saturated Fat 10.22g | 41% |
| Trans Fat 0.23g | |
| Cholesterol 92mg | 31% |
| Sodium 675mg | 28% |
| Potassium 184mg | 5% |
| Total Carbs 108.18g | 29% |
| Dietary Fiber 2.4g | 8% |
| Sugars 38.14g | 25% |
| Protein 8.09g | 13% |
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