Easton Corbin' Classic Coconut Cake
Cook Time: 25 min | Yield: 8-12 servings
- 1/2 cup butter
- 1 cup flour
- 1 teaspoon sugar
- 1/4 cup walnuts (chopped finely)
- 8 ounces cream cheese
- 1 cup powdered sugar
- 1 cup Cool Whip (buy large container, you will need rest later)
- 2 (3 1/2 ounce) packages of coconut cream pudding
- 3 cups milk
- 1 (14 ounce) bag flaked coconut
Preheat over to 350. Melt butter and mix with other crust ingredients. Press and spread crust over a 9X13 pan and bake for 15 to 20 minute. Let cool.
Melt cream cheese and mix with other 2nd layer ingredients. Spread 2nd layer over 1st layer. Prepare 2 small packages of coconut cream pudding as stated on package but only use 3 cups of milk for both packages. Let cool. Spread on this last layer. Put remainder of cool whip on top.
Brown coconut for about 5 minutes. Be careful as it will burn easily. Then sprinkle coconut over cool whip.
Recipe courtesy of Food.com.