Count Down To Halloween

Halloween Coconut Cake

Halloween Coconut Cake

  • 1 pkg. yellow cake mix
  • 1 pkg. (4 serving size) vanilla flavor instant pudding and pie filing
  • 1 1/3 cups water
  • 4 eggs
  • ¼ cup oil
  • 2 cups coconut
  • 1 cup chopped walnuts or pecans

Blend cake mix, pudding mix, water, eggs and oil in large mixing bowl. Beat at medium speed of electric mixer 4 minutes. Stir in coconut and walnuts. Pour into 3 greased and floured 9 inch layer pans. Bake at 350 degrees F for 35 minutes. Cool pans 15 minutes; remove and cool on rack. Fill and top with coconut cream cheese frosting.

Coconut Cream Cheese Frosting

  • 4 tbsp. butter or margarine
  • 2 cups coconut
  • 1 – 8 oz. pkg. cream cheese
  • 2 tsp. milk
  • 3 ½ cups sifted confectioners’ sugar
  • ½ tsp. vanilla

Melt 2 tablespoons butter in skillet. Add coconut, sir constantly over low heat until golden brown. Spread coconut on paper towel to cool. Cream 2 tablespoons butter with cream cheese. Add milk; blend in sugar gradually. Blend in vanilla; stir in 1 ¾ cups of the coconut. Spread on tops of cake layers. Stack, spread over sides and sprinkle with remaining coconut. Decorate with Halloween candies if desired.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.


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