Coconut Delight Cake
(Meadowbrook Collective)
Ingredients
1 1/2 Cup all purpose flour
1 Cup chopped pecans
1/2 Cup melted butter
2 Cups flaked coconut
1 package (8 oz) cream cheese softened
3 Cups cold milk
1 package (6 servings-size) Vanilla flavored instant pudding
1 container (8 oz) frozen whipped topping, thawed
Instructions
Combine flour, 1/2 cup of the pecans and butter and mix until flour is moistened. Press evenly into the bottom of the 13 x 9 pan. Bake at 350F degrees for about 15 minutes, then cool.
Toast remaining pecans and 2/3 cup of the coconut on a baking sheet at 325F degrees for about 5 minutes, until lightly browned.
Beat cream cheese until very soft. Gradually add 1/2 cups of the milk and blend until smooth. Add remaining milk and the pudding mix. Beat on low speed until well blended, about 2 minutes.
Stir in remaining coconut and pour immediately over the baked crust. Spread whipped topping evenly over pudding.
Sprinkle with toasted coconut and pecans.
Chill for at least 2 hours. Cut into rectangles and serve!
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