"Delicious coconut pecan cake with cream cheese toasted coconut frosting. Fruitcake" — cookie
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1 (18.25 ounce) package
moist white cake mix
1 1/4 cups
1 (8 ounce) package
3 1/2 cups
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.
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.
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, but it was still very good with canned vanilla.
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 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.
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!
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 pecans in it.)
* Percent Daily Values are based on a 2,000 calorie diet.
Coconut Pecan Cake
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
** Calories: 469
** Calories from Fat: 239
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A classic sweet chocolate cake topped with a creamy coconut and pecan frosting.