Name: Coconut Pecan Cake
Yield: 4 servings
Ingredients: 1 (18.25 ounce) package moist white cake mix; 1 1/4 cups water; 4 eggs; 1/2 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 1/2 cups confectioners' sugar; 1/2 teaspoon vanilla extract

Servings: 4 persons

1 (18.25 ounce) package moist white cake mix
1 1/4 cups water
4 eggs
1/2 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 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract

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.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Coconut Pecan Cake

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