How to Make Laguiole Wine Opener Review

Rave Reviews Coconut Cake

All genuine chateau laguiole wine openers and laguiole knives we offer carry a warranty against manufacturer defects and workmanship.

Recipe Summary Rave Reviews Coconut Cake

A wonderful moist coconut cake perfect for birthday parties. Walnuts and pecans are interchangeable in this recipe.

Ingredients | Laguiole Wine Opener Review

1 (18.25 ounce) package yellow cake mix

1 (3.5 ounce) package instant vanilla pudding mix

1 ⅓ cups water

4 eggs

¼ cup vegetable oil

2 cups flaked coconut

1 cup chopped walnuts

4 tablespoons butter

2 cups flaked coconut

2 teaspoons milk

3 ½ cups confectioners' sugar

½ teaspoon vanilla extract

1 (8 ounce) package cream cheese

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 or 9 inch round cake pans.

Blend the cake mix, pudding mix, water, eggs and oil in a large mixing bowl. Beat at medium speed for 4 minutes. Stir in 2 cups of the coconut and the chopped walnuts. Pour the batter into the prepared pans.

Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cakes cool in pans for 15 minutes then remove and finish cooling on rack.

To Make Frosting: Melt the butter or margarine in a skillet. Add the 2 cups flaked coconut and stir constantly over low heat until golden brown. Spread coconut on absorbent paper to cool.

Cream the remaining 2 tablespoons butter or margarine with the cream cheese. Add the milk and confectioners' sugar alternately, beating well. Add the vanilla and stir in 1 3/4 cups of the toasted coconut.

To Assemble Cake: Spread tops of cooled cake layers with some of the frosting. Stack them and then frost the sides of the cake. Sprinkle Cake with the remaining toasted coconut.

Info | Laguiole Wine Opener Review

Servings: 12 Yield: 1 -8 or 9 inch layer cake

TAG : Rave Reviews Coconut Cake

Desserts, Cakes, Cake Mix Cake Recipes, Yellow Cake,