Description

This recipe is from Shirley McNevich's Mom's Best Recipes Vol 3. Published here with her permission.

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599 - Easy Coconut Cream Cake

(by Shirley McNevich)


1 box Duncan Hines yellow cake mix
1 - 3.5oz. box Jell-O coconut cream INSTANT pudding
1 1/3 cups cold water
4 eggs
1/4 cup Crisco canola oil
2 cups Baker's angelflake coconut
1 cup chopped nuts (optional)
Frosting: 2 TBSP flour, 1/2 cup milk, 1/2 cup white sugar, 1/4 cup Parkay margarine,1/4 cup Crisco shortening, dash of salt, 1/2 cup Domino's powdered sugar, 1 tsp.
vanilla

In a mixer, add dry cake mix, dry coconut cream pudding, water, eggs, and canola oil-
-beat until mixed, then beat 3 to 5 more minutes until creamy. Remove bowl from
mixer and add Baker's coconut and nuts--stir until well mixed. Pour batter into a 9 x
13 greased cake pan. Bake at 350 degrees for 1 hour--test with a toothpick for
doneness. Frosting: in a saucepan (no heat yet) add flour and slowly add milk while
stirring --turn heat on low and cook/stir constantly until thickened. Remove from heat
and cool completely. In a mixer add white sugar, Parkay and Crisco shortening--beat
until fluffy. Add salt, the cold flour/milk mixture--beat until it doubles in amount. Add
powdered sugar and vanilla--beat. Frost when cake is cooled.

 

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• prev: 598 - Fudge Frosting
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