Preheat oven to 350.
In a large mixer bowl add cake mix, vanilla pudding, water, eggs and oil.
With electric mixer, beat for 2 minutes a medium speed.
Fold in the chopped nuts and coconut.
Pour the batter into 1 9x13 pan that has been sprayed with non-stick cooking spray or lightly greased and floured.
Bake for 45 minutes or until toothpick inserted off center comes out clean.
Cool completely before frosting.
In a medium sized mixer bowl, blend the butter and cream cheese.
Add the confectioners'''' sugar and enough cream to make it a smooth spreading consistency.
Frost cake with frosting and sprinkle with coconut.
I added the coconut for the frosting to the frosting. I sprinkled pecans over the top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 cake (1960g)|
|Recipe Makes: 1|
|Calories from Fat: 4026 (54%)|
|Amt Per Serving||% DV|
|Total Fat 447.4g||596 %|
|Saturated Fat 154g||770 %|
|Monounsaturated Fat 177.1g|
|Polyunsanturated Fat 87.1g|
|Cholesterol 1991mg||613 %|
|Sodium 6802.1mg||235 %|
|Potassium 2658mg||70 %|
|Total Carbohydrate 780.3g||229 %|
|Dietary Fiber 37.2g||149 %|
|Sugars, other 743.1g|
|Protein 101g||144 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 7401
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