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Coconut Pecan Cake

Coconut Pecan Cake

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  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

sky
21
4/7/2009

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.

MAMABEAC
16
9/1/2007

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

DiablosMom
14
1/26/2007

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.