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In bowl blend cake mix, pudding mix, water, eggs and oil. Beat 3 minutes. Stir in coconut and nuts. Pour into 3 greased and floured 8 inch cake pans. Bake at 350 for 25-30 minutes or until cake springs back when touched in center. Cool in pans 10 minutes. Remove to rack to completely cool. FROSTING: 4 Tbsp butter (divided) 2 cups coconut 1 pkg (8 oz) cream cheese 2 tsp milk 1/2 tsp vanilla 3 1/2 cups confectioners sugar Melt 2 Tbsp of the butter in skillet, add coconut and stir constantly over low heat until golden. Spread onto paper towel to cool. Cream remaining 2 Tbsp butter with cream cheese, milk and vanilla. Add sugar, beating well to blend. Stir in 1 1/2 cups toasted coconut and spread on top and sides of cake Sprinkle rest of coconut over the cake. Punki Gehring Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999
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|Serving Size: 1 Serving (85g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 139 (41%)|
|Amt Per Serving||% DV|
|Total Fat 15.4g||21 %|
|Saturated Fat 5.1g||25 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 0.8mg||0 %|
|Sodium 417.6mg||14 %|
|Potassium 123.8mg||3 %|
|Total Carbohydrate 47.9g||14 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 45.2g|
|Protein 3.1g||4 %|
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Calories per serving: 335
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