Coconut Pecan Cake recipe

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Ingredients

1 (18.25 ounce) package moist white cake mix
1 ¼ cups water
4 eggs
½ cup vegetable oil
2 cups shredded coconut
1 cup chopped pecans
4 tablespoons butter
2 cups shredded coconut
1 (8 ounce) package cream cheese
2 teaspoons milk
3 ½ cups confectioners' sugar
½ teaspoon vanilla extract

Nutrition Info

468.7 calories
carbohydrate: 55.3 g
cholesterol: 61.8 mg
fat: 26.6 g
fiber: 2.5 g
protein: 4.8 g
saturatedFat: 10.7 g
servingSize: -
sodium: 306.2 mg
sugar: 44.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees). Grease and flour two 8 inch round pans or one 9 x 13 inch pan.

  2. In a large bowl, blend cake mix with the water, eggs, and oil. Beat with an electric mixer at medium speed for 4 minutes. Stir in 2 cups coconut and nuts. Pour into prepared pans.

  3. Bake for 35 minutes, or until done. Cool completely.

  4. Melt 2 tablespoons butter or margarine in a skillet. Add 2 cups coconut, and stir constantly over low heat until golden brown. Spread toasted coconut on absorbent paper towel to cool.

  5. Cream 2 tablespoons butter or margarine with softened cream cheese. Add milk and sugar alternately, beating well. Add vanilla, and stir in 1 3/4 cups of the toasted coconut. Ice the cake, and sprinkle with remaining coconut.

Recipe Yield

9 x 13 inch cake

Recipe Note

Delicious coconut pecan cake with cream cheese toasted coconut frosting. Fruitcake

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