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Coconut Pecan Cake

Coconut Pecan Cake

"Delicious coconut pecan cake with cream cheese toasted coconut frosting. Fruitcake"
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servings 469 cals
Serving size has been adjusted!
Original recipe yields 18 servings


  • Calories:
  • 469 kcal
  • 23%
  • Fat:
  • 26.6 g
  • 41%
  • Carbs:
  • 55.3g
  • 18%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 306 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  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.

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Read all reviews 19
  1. 20 Ratings

Most helpful positive review

Wonderful! This cake is great. It's best to bake the day before because it will fall apart if you try to cut it the same day.

Most helpful critical review

I don't know what happened but this cake was heavy and not good at all. Even the added coconut didn't give it much taste.

Most helpful
Most positive
Least positive

Wonderful! This cake is great. It's best to bake the day before because it will fall apart if you try to cut it the same day.

Followed the recipe exactly and baked in a 9x13 pan. It has received rave reviews from everyone. Wouldn't change a thing.

This really jazzed up a boxed cake mix. It was very very good. I did take the easy route and use canned frosting instead of the homemade - I'm sure homemade would have been that much better, b...

This cake is wonderful. I made it for everyone at work and it was gone in a matter of minutes. It is very easy to make and put together.

I just used this recipe to make a plain coconut cake instead of w/pecans, and it turned out delicious. Instead of the water I used canned coconut milk, thinking there would be a stronger coconut...

This cake is delicious! I've made it twice. The first time I made the frosting as the recipe indicates. The second time I got lazy and used canned Vanilla frosting but added the coconut. It ...

This recipe was wonderful. I made as directed. I did toss out the question on this site regarding the increase of an egg and oil using a cake mix as I had doubts but it was wonderful!

This is absolutely fantastic! My husband thought he had died and gone to heaven. My family won't let me bring anything else to get togethers anymore. Totally awesome! (I added a few more pe...

This was my second-favorite cake recipe from this web site...only surpassed by the Pecan Pie Cake!! If you are a pecan & coconut lover, you can't go wrong with this one!! Absolutely wonderful!

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