Toasted Coconut Cake

1. 1

   Combine cake mix, pudding mix, water, oil and eggs; beat 4 minutes at medium speed of an electric mixer.

2. 2

   Stir in 1 1/3 cups coconut and pecans.

3. 3

   Pour batter into 3 greased and floured 9-inch round cake pans.

4. 4

   Bake at 350u00b0 for 20 to 25 minutes, or until a wooden pick inserted in center comes out clean.

5. 5

   Cool in pans 10 minutes.

6. 6

   Remove layers from pans; let cool completely.

7. 7

   Spread Coconut Cream Cheese Frosting between layers and on top and sides of cake.

8. 8

   Sprinkle top with 1/2 cup toasted coconut reserved from frosting recipe.

9. 9

   Yields one 3-layer cake.

* Per serving · 4 servings · Values may vary.

No additional tips available.