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+Rave Reviews Coconut Cake
+
+
+  
+    Home
+  
+  
+    
+<h1>Rave Reviews Coconut Cake</h1>
+<h2>Ingredients</h2>
+<ul>
+<li>1 package yellow cake mix</li>
+<li>1 package (4-serving size) vanilla instant pudding mix</li>
+<li>1⅓ cups water</li>
+<li>4 eggs</li>
+<li>¼ cup oil</li>
+<li>2 cups shredded coconut</li>
+<li>1 cup chopped nuts</li>
+</ul>
+<h2>Directions</h2>
+<ol>
+<li>Blend the cake mix, pudding mix, water, eggs, and oil in a large bowl.</li>
+<li>Beat at medium speed for 4 minutes.</li>
+<li>Stir in the coconut and nuts.</li>
+<li>Pour into three greased and floured 9-inch cake pans.</li>
+<li>Bake at 350°F for 35 minutes.</li>
+<li>Cool in the pans for 15 minutes.</li>
+<li>Remove from the pans and cool completely on wire racks.</li>
+<li>Fill and frost with Coconut Cream Cheese Frosting.</li>
+</ol>
+<p>Coconut Cream Cheese Frosting
+From the kitchen of: Aunt Lesa Trimm</p>
+<h2>Ingredients</h2>
+<ul>
+<li>4 tablespoons butter, divided</li>
+<li>2 cups shredded coconut</li>
+<li>1 (8-ounce) package cream cheese, softened</li>
+<li>2 teaspoons milk</li>
+<li>3½ cups confectioners' sugar</li>
+<li>½ teaspoon vanilla extract</li>
+</ul>
+<h2>Directions</h2>
+<ol>
+<li>Melt 2 tablespoons of the butter in a skillet.</li>
+<li>Add the coconut and stir constantly over low heat until lightly golden.</li>
+<li>Spread the toasted coconut on paper to cool.</li>
+<li>In a mixing bowl, cream together the remaining 2 tablespoons butter and the cream cheese.</li>
+<li>Add the milk and confectioners' sugar alternately, beating well after each addition.</li>
+<li>Stir in the vanilla.</li>
+<li>Fold in 1¾ cups of the toasted coconut.</li>
+<li>Spread the frosting over the tops and sides of the cooled cake layers.</li>
+<li>Sprinkle the remaining toasted coconut over the cake.</li>
+</ol>
+<p>Use this to fill and frost the Rave Reviews Coconut Cake.</p>
+