Grant was in his second year of school at the University of Utah. We lived on 6th and M, with a view of the SLC cemetery. I was p.g. as we called it back then, with our first child.
Nan's Yummy Coconut Cake
- 1 white cake mix
- 1 small package instant vanilla pudding
- 1/2 cup water
- 1 cup sour cream
- 3/4 cup coconut milk
- 3 eggs
- 1/2 to 1 teaspoon vanilla
- 1/2 cup butter at room temperature
- 8 oz cream cheese room temperature
- 4-5 cups powdered sugar
- 2 tablespoons milk canned or half and half
Combine eggs, sour cream, vanilla, water and coconut milk until blended well. Add cake mix and pudding. Mix till smooth.
our into two well greased and floured 9 inch round pans. Sprinkle a little coconut on top of cakes, if desired. bake at 350 degrees for about 25-30 minutes or until toothpick inserted in middle comes out clean. Invert onto cooling rack.
Blend butter and cream cheese until smooth. Add powdered sugar and milk until desired consistency. If desired add half of a 7 oz package of coconut. Combine well, spread on cooled cake. Sprinkle remaining coconut on top and sides of cake.
Decorate with fresh raspberries and blueberries if desired.
Chill until serving. Remove about 30 minutes before serving for best results.
Store covered in refrigerator.
-You may use coconut pudding in place of the vanilla pudding.
-I think this cake would be wonderful with a custard filling instead of the frosting. -If you like the look of toasted coconut, place coconut on a foil lined baking sheet and bake at 350 degrees until golden brown. Top cake with toasted coconut.
-I think this cake is better the second day.
-This cake can be made in a jelly roll pan with great results! I like to place a sheet of parchment paper on the bottom of the pan before spreading on the batter.