Ingredients
1 c. chopped nuts
1 c. Angel Flake coconut
1 box German chocolate cake mix
1 stick oleo
8 oz. cream cheese
1 box powdered sugar or 1 c. brown sugar, packed
Method
Sources
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Gathered
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
The original Bundt pan — iconic shape, even heat distribution
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
The original Bundt pan — iconic shape, even heat distribution
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Mix nuts and coconut. Spread in bottom of greased 9 x 13-inch pan. Mix cake according to directions on box. Pour batter over nuts/coconut mixture in pan. Melt oleo and cream cheese; blend in powdered sugar; pour over cake mix and spread evenly. Bake 35 to 40 minutes in 350° oven. Allow to cool completely before cutting. Cake will crack as it cools.