Toasty and Nutty Mint Cake
Serving Size / Yield
- 1 18.25 oz. package Yellow Cake Mix
- 1 3.5 oz. package Instant Vanilla Pudding Mix
- 4 Eggs
- 1/4 C. Canola Oil
- 1/4 tsp. Pure Mint Extract
- 4 C. Sweetened Coconut Flakes, divided
- 1 C. Chopped Walnuts, plus additional for garnish
- 4 Tbs. Unsalted Butter, divided
- 1 8 oz. package Low Fat Cream Cheese
- 2 tsp. Whole Milk
- 3 1/2 C. Powdered Sugar
- 1/2 tsp. Vanilla Extract
- Mint Leaves, for garnish
Preheat oven to 350 degrees. Grease three 9" cake pans with nonstick cooking spray.
In a large mixing bowl, combine cake mix, pudding mix, eggs, oil, and mint extract with 1 1/3 cups of water. Beat at medium speed for 4 minutes. Stir in 2 cups of coconut flakes and 1 cup of chopped walnuts. Pour the batter into the cake pans. Bake for 35 minutes. Cool cakes in pans for 15 minutes before removing and cooling completely on rack.
Melt 2 Tbs. of butter in a skillet over low heat. Add the remaining 2 cups of coconut flakes and stir constantly until flakes have turned golden brown. Place toasted coconut on parchment paper to cool.
In a medium-sized mixing bowl, beat the remaining 2 Tbs. of butter together with the cream cheese. Alternate between adding the milk and powdered sugar to the frosting, beating well after each addition. Stir in the vanilla, and fold in 1 3/4 cups of toasted coconut.
Spread the tops and sides of each cake with frosting. Sprinkle with the remaining toasted coconut and chopped walnuts, garnish with mint leaves, and serve.