Easy...
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.
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.
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Serving Size: 1 cake (1960g) | ||
Recipe Makes: 1 | ||
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Calories: 7401 | ||
Calories from Fat: 4026 (54%) | ||
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Amt Per Serving | % DV | |
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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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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