Coconut Cream Cake

1 pkg Duncan Hines Yellow Pudding Cake Mix

1/4 lb Softened Butter

2 tsp Baking Powder

3 pkg Frozen Coconut

1-1/2 cup Sugar

1/2 cup Water

2 Boxes Whipping Cream

Icing:

1 lb Sifted Powdered Sugar

1/8 lb Butter

3-4 tbs Milk As Needed

*** Mix cake mix and baking powder. Sift the cake mix. Then add 1/4 lb butter and follow directions on the box. Bake at 325F till toothpick comes out clean when stuck in the middle (15-20 minutes). Place 1 dipper of dough per pan. Mix sugar, water and coconut; cook to proper consistency (approximately 30-40 minutes). Whip the whipping cream until thick and holds peak. Put the cake together with; a layer of cake, a layer of cooked coconut, and a layer of whipped cream. Repeat for next layer.

***Icing
Mix powdered sugar, and butter adding milk a little at a time to the proper spreading consistency.

Yield: 12 Servings

NOTE: One box of cake mix makes three 9 inch layers.

NOTE: May use regular cake mix and add 1 box instant vanilla pudding and one 10 oz can 7-up. Add pudding, baking powder, and 4 eggs (beat yellow and whites separately before adding) add 7-UP and 1/4 lb melted butter.

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Cajun Country -- New Iberia, Louisiana