Coconut Pecan Cake Recipe -
Coconut Pecan Cake Recipe

Coconut Pecan Cake

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 9 x 13 inch cake Change Servings


  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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Reviews More Reviews

Most Helpful Positive Review
Apr 07, 2009

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
Feb 19, 2008

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.


20 Ratings

Sep 01, 2007

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

Jan 26, 2007

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, but it was still very good with canned vanilla.

Apr 21, 2004

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.

Feb 04, 2011

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 flavor in the cake - but it didn't make a difference. Next time I'll just use water. I skipped the toasting the coconut part and only put 1 cup shredded coconut in cake batter. I also used one whole stick of butter in the frosting and upped the powdered sugar to at least 4 cups and the milk to 3 tsp. There would have been way too much a creamcheesy taste if I had only put 2 T butter in, so I'm glad I added more. I frosted the cake and then added 3 cups shredded coconut all over.

Jul 07, 2009

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 was good both ways. I like to sprinkle some toasted pecans on top along with the toasted coconut. Yummy!

Nov 22, 2010

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!


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

* Percent Daily Values are based on a 2,000 calorie diet.

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