* ingredients :
°1 white cake blend
°1 package (3 1/2 oz) instant vanilla pudding
°1 1/2 cups water
°1/2 cup canola oil
°1 cup chopped pecans or 1 cup cashews, etc
°2 cups shredded coconut
°3 tablespoons soft butter
°6 ounces soft cream cheese
°1-2 tablespoons of cream
°2 1/2 cups confectioners’ sugar
°1 1/2 cups shredded coconut
Preheat oven 350 degrees.
In a large bowl add cake mixture, vanilla pudding, water, eggs and oil.
Use an electric mixer, beat for 2 min on speed.
Adding chop nuts and coconut.
Pour blend into a 9″ x 13″ skillet that has been spray with nonstick cook spray or lightly greased & floured.
Bake for 45 minutes or until a toothpick inserted outside the center comes out clean.
Cool completely before icing.
In a medium sized mixing bowl, mix together butter and cream cheese.
Add the confectioners’ sugar and enough cream to make it a smooth, consistent consistency.
Decorate the cake with frosting and sprinkle with coconut