Coconut Pecan Cake
"This is a tasty, good looking cake. Great for company. I got the recipe from a fund raiser cookbook many years ago."
- Ready In:
- 45mins
- Ingredients:
- 13
- Yields:
-
1 cake
ingredients
-
For the cake
- 1 (18 1/4 ounce) box yellow cake mix (I use plain, not with pudding added)
- 1 (4 ounce) package vanilla instant pudding mix
- 1 1⁄3 cups water
- 4 eggs
- 1⁄4 cup oil
- 2 cups coconut (divided)
-
For the frosting
- 4 tablespoons butter (divided)
- 2 cups coconut (divided)
- 1 (8 ounce) package cream cheese
- 2 teaspoons milk
- 3 1⁄2 cups confectioners' sugar
- 1 teaspoon vanilla
- 1 cup chopped pecans
directions
- Preheat oven to 350 degrees.
- Grease or spray and flour three 9 inch round cake pans.
- Blend cake mix, pudding, water, eggs, and oil in large mixer bowl.
- Beat at medium speed 3 minute.
- Stir in coconut and pecans.
- Pour in pans and bake for 30 minutes.
- Place cake on wire racks to cool.
-
To make frosting:
- Melt 2 T butter in skillet and add 1/2 cup coconut.
- Stir constantly over low heat until coconut turns golden in color.
- Spread coconut on paper towels to cool.
- Cream 2 T butter with cream cheese.
- Add milk and beat in confectioners sugar gradually.
- Beat until smooth.
- Stir in vanilla and remaining 1 1/2 cups coconut.
- Spread frosting on tops of cake layers.
- Stack layers and sprinkle the golden coconut on the top frosted layer.
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Reviews
-
This was a very yummy (and sweet) cake. The icing was a bit sticky to spread, but the cake looked so pretty when it was done that it was worth the effort. I think the toasted coconut on top was the best part.
RECIPE SUBMITTED BY
yamma
United States
After living in Jax FL for 15 years, Hubby and I have retired. We moved back to WV and the mountains where we grew up.
It's been quite an adjustment getting use to the season changes again!
Our son and youngest daughter live very close and I enjoy seeing my grandkids.
I enjoy gardening both veggies and flowers.
