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Coconut Pecan Cake

By: cookie

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

Rate/Review | Read Reviews (17)

Servings (Help)

US Metric Calculate

Original Recipe Yield 9 x 13 inch cake

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

Directions

Preheat oven to 350 degrees F (175 degrees). Grease and flour two 8 inch round pans or one 9 x 13 inch pan.
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.
Bake for 35 minutes, or until done. Cool completely.
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.
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.