Seriously, that's its actual name! This recipe is from a cookbook from my parents' first ward in Alabama after they got married. That has nothing to do with the recipe, but I thought it was kind of sweet. We make it all the time in my family, and on occasion I've gotten together with my mom and sisters and this cake, only to have it completely polished off by the end of the conversation a few hours later. It's incredibly easy (one of the ingrediants is a yellow cake mix), and quick to make.
Enjoy!
Ingrediants:
Cake:
-1 box yellow cake mix (disregard instructions on back)
-1 package instant vanilla pudding
- 3 eggs
- 3/4 c water
- 3/4 c oil
- 1 c shredded coconut
- 1 c chopped pecans
Frosting:
- 8 oz cream cheese
- 1/2 c butter
- 2 tsp vanilla
- 4-6 c powdered sugar (to personal preference)
- milk to thin if necessary (probably won't be)
Topping:
- 3/4 c shredded coconut
- 1 tbsp butter
- crushed pecans to top
Preheat overn to 350 and coat cake pans with cooking spray. Mix together all the cake ingrediants, stirring in the instant pudding last until just combined. Divide evenly into 2 cake round. Bake until toothpick can be inserted and removed cleanly. (Better to go a little under than over!!!) Let cakes cool on wire racks until ready to frost.
Combine frosting ingrediants (except coconut and pecans) When cake has cooled, frost.
Melt butter in a frying pan on med. heat and add the remaining 3/4 c. coconut. Let coconut slowly brown, stirring gently around pan w/ a wooden spoon. Remove from heat and let cool on a paper towl to remove excess butter. Sprinkle desired amount of coconut and pecans onto cake to finish.
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