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Ingredientes
- 2 c. shredded coconut Butter for preparing pans Flour for preparing pans
- 1 pkt yellow cake mix - (1lb, 2 1/4 ounce)
- 4 x Large eggs
- 2 pkt instant vanilla pudding mix - (3.4 ounce ea)
- 1 1/3 c. water
- 1/2 c. oil
- 1 c. minced walnuts
- 8 ounce cream cheese room temperature
- 1 tsp vanilla extract
- 2 tsp lowfat milk
- 3 1/2 c. powdered sugar
- 1/2 c. reserved toasted coconut
Direcciones
- For the Cake: Heat the oven to 350 degrees. Spread the coconut on a baking sheet and lightly toast, stirring often, 10 min. Set aside 1/2 c. for topping the cake. Butter and flour 3 (9-inch) round cake pans.
- Place the cake mix, Large eggs, pudding mix, water and oil in a mixing bowl. Mix at medium speed till the batter is thick and smooth, 4 min. Mix in the walnuts and 1 1/2 c. of the coconut. Divide the batter proportionately among the pans. Bake the cakes till a toothpick inserted in the middle comes out clean, 30 min. Cold completely in the pans, then turn the cakes onto a wire rack.
- For the Frosting: Combine the cream cheese, vanilla and lowfat milk in the bowl of an electric mixer. Gradually add in the powdered sugar while mixing. Continue to mix till smooth.
- For Assembly: Spread 1/3 of the frosting on top of each of 2 cakes then stack them. Set the last cake layer on top and cover with the remaining frosting (the sides are not frosted). Sprinkle the top with the toasted coconut.
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 12 servings | |
| Calories 592 | |
| Calories from Fat 227 | 38% |
| Total Fat 25.84g | 32% |
| Saturated Fat 6.46g | 26% |
| Trans Fat 0.23g | |
| Cholesterol 91mg | 30% |
| Sodium 611mg | 25% |
| Potassium 114mg | 3% |
| Total Carbs 86.14g | 23% |
| Dietary Fiber 0.9g | 3% |
| Sugars 50.64g | 34% |
| Protein 5.86g | 9% |
