| 1 | cup flaked coconut |
| 1 | box Betty Crocker® SuperMoist® carrot cake mix |
| 1 | cup water |
| 1/2 | cup vegetable oil |
| 3 | eggs |
| 1/2 | cup Betty Crocker® Rich & Creamy vanilla frosting (from 1-lb container) |
| 1. | Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In ungreased shallow pan, spread coconut. Bake 5 to 7 minutes, stirring occasionally, until golden brown. Reserve 2 tablespoons coconut for garnish. |
| 2. | In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Fold in remaining coconut. Pour into pan. |
| 3. | Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. |
| 4. | In small microwavable bowl, microwave frosting uncovered on High 8 to 12 seconds or until thin enough to drizzle. Drizzle over top of cake. Sprinkle with reserved coconut. Cut cake with serrated knife. Store loosely covered at room temperature. |
| Increase water to 1 1/4 cups and stir 2 tablespoons all-purpose flour into dry cake mix. Bake 40 to 45 minutes. |
|
| For best results, do not spray fluted tube cake pans with cooking spray. Use shortening and flour or baking spray with flour. |
|
| For extra coconut flavor, stir 1/2 teaspoon coconut extract into the frosting. |
Nutrition Information:
260 ( 120); 13g ( 4g, 1 1/2g); 40mg; 240mg; 34g ( 0g, 22g); 3g 8%; 0%; 6%; 4% 1 ; 1 ; 0 ; 2 1/2 2