Combine cake mix, eggs, pudding mix, water and oil in bowl. With wire whip attachment, mix at medium speed 4 minutes. Fold in walnuts and 1 1/2 cups coconut by hand. Divide mixture evenly into 3 (9") buttered and floured cake pans. Bake at 350~ 30 minutes. Cool completely. Spread Frosting evenly onto tops only of 3 cake layers. Stack cakes and sprinkle top with remaining 1/2 c toasted coconut. FROSTING-Place cream cheese, vanilla extract and milk in bowl and combine in mixer, using paddle attachment. Gradually add powdered sugar while mixing. Continue to mix until smooth. Fold in toasted coconut by hand. 710 cal; 39 gr fat; 49% fat. Source: Cedar Creek Inn Chain, Laguna Beach, Palm Desert and Palm Springs Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999
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|Serving Size: 1 Serving (227g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 213 (37%)|
|Amt Per Serving||% DV|
|Total Fat 23.6g||31 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 10.9g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 368.7mg||113 %|
|Sodium 744.3mg||26 %|
|Potassium 175.4mg||5 %|
|Total Carbohydrate 79.1g||23 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 78.3g|
|Protein 13.6g||19 %|
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Calories per serving: 582
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