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Coconut Pecan Cake
Coconut Pecan Cake
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Decadent coconut pecan cake with cream cheese frosting and toasted coconut.
Ingredients:
  • 1 (18.25 ounce) package moist white cake mix
  • 1.25 cups water
  • 0.5 cup vegetable oil
  • 2 cups shredded coconut
  • 1 cup chopped pecans
  • 4 tablespoons butter
  • 2 teaspoons milk
  • 3.5 cups confectioners' sugar
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and generously grease and flour your baking pans.
  • Combine cake mix, water, eggs, and oil in a large bowl. Mix with an electric mixer for 4 minutes at medium speed. Fold in 2 cups of coconut and nuts, then transfer mixture into prepared pans.
  • Bake for 35 minutes until perfectly done, then allow to cool completely.
  • Melt 2 tablespoons of butter or margarine in a skillet over low heat. Stir in 2 cups of coconut until golden brown, then spread on a paper towel to cool.
  • Begin by mixing the softened cream cheese with 2 tablespoons of butter or margarine until creamy. Gradually add milk and sugar, alternating between the two and mixing thoroughly. Add vanilla extract to the mixture, then gently fold in 1 3/4 cups of toasted coconut. Use the mixture to ice the cake, and finish by sprinkling the remaining coconut over the top.

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