Coconut Pecan Cake Recipe

Name: Coconut Pecan Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350 degrees.
2
Grease or spray and flour three 9 inch round cake pans.
3
Blend cake mix, pudding, water, eggs, and oil in large mixer bowl.
4
Beat at medium speed 3 minute.
5
Stir in coconut and pecans.
6
Pour in pans and bake for 30 minutes.
7
Place cake on wire racks to cool.
8
To make frosting:
9
Melt 2 T butter in skillet and add 1/2 cup coconut.
10
Stir constantly over low heat until coconut turns golden in color.
11
Spread coconut on paper towels to cool.
12
Cream 2 T butter with cream cheese.
13
Add milk and beat in confectioners sugar gradually.
14
Beat until smooth.
15
Stir in vanilla and remaining 1 1/2 cups coconut.
16
Spread frosting on tops of cake layers.
17
Stack layers and sprinkle the golden coconut on the top frosted layer.

1404

kcal

Calories

Fat

184

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Coconut Pecan Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Pecan Cake

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