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The holiday recipes just keep on coming.
Mary Ellen Ahrens of Lake Alfred says she “won a blue ribbon for this wonderful cake. I found the recipe in a Tennessee newspaper.”
LARSON’S COCONUT CAKE
1 box yellow cake mix
1 box instant vanilla pudding
1 1/3 cups water
4 large eggs
1/4 cup vegetable oil
2 cups coconut
1 cup chopped walnuts or pecans
Blend cake mix, pudding, water, eggs and oil. Beat 2 minutes. Stir in coconut and nuts. Divide evenly into 3 layer pans.
Bake at 350* for 25 - 30 minutes. Cool 10 minutes in pans. Turn onto wire racks and cool.
CREAM CHEESE FROSTING
8 ounces of cream cheese, softened at room temperature.
1/2 stick butter
1 box powdered sugar
1 teaspoon vanilla
Beat cheese and butter until fluffy.
Add powdered sugar and vanilla. Beat again.
Spread between layers, sides and top of cake.
Sprinkle a few chopped nuts on top (optional)
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