Sunday, December 24, 2006

Coconut Cake . . .


1 yellow cake mix
1 box instant vanilla pudding
4 eggs
1 cup oil
1 cup water
3/4 cup coconut

Bake at 350 in 9 x 13 pan.

Frosting: saute 1/2 cup coconut with 1 stick of butter until browned. Place 1 lb. confectioners sugar in food processor and add coconut/butter mixture save scant 1/2 cup toasted coconut to sprinkle on top of frosted cake. Add milk or half and half to frosting as needed.

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