Instructions:

Coconut Supreme Cake

I also make this cake using lemon pie filling. See my note below. I have also make it using strawberry and cherry pie filling not to mention a good quality raspberry preserve. Give it a try you might like it. The combination of different fruits makes this a very special cake.

1 box yellow cake mix
4 eggs
3/4 cup instant vanilla pudding mix
1 1/3 cups half-and-half
1/2 cup oil
1 cup finely chopped nuts, your choice
2 cups shredded coconut, lightly toasted and divided

Frosting
8 ounces cream cheese, softened
1 teaspoon vanilla extract
2 teaspoons half-and-half
3 1/2 cups confectioners' sugar
1 1/2 cups shredded coconut, lightly toasted

Preheat oven to 350 degrees F. Butter and flour 3 (9-inch) cake pans.

Combine cake mix, eggs, pudding mix, half-and-half and oil in a bowl. Beat on medium speed for 4 minutes. Fold in nuts and coconut with a rubber spatula until combined.

Divide mixture into prepared pans spreading out batter evenly. Bake 30 minutes or until tester inserted in center comes out clean and cake pulls away slightly from sides of pan. Remove from oven and cool.

Place cream cheese, vanilla extract and half-and-half in a bowl, beat with mixer until smooth. Gradually add confectioners' sugar beating well until smooth. Fold in 1/2 cup toasted coconut with a rubber spatula.

Spread frosting evenly tops of layers, stack cakes one on top of the other, sprinkle with remaining toasted coconut.

PS: if you really want to make this a spectacular cake, try spreading lemon pie filling on tops of cake, then frost top and sides of cake with frosting sprinkling a small amount of toasted coconut on top and the rest on the sides of cake.

This is a wonderful and very tasty combination with a light tang.