Coconut Pecan Cake

Coconut Pecan Cake

19

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

Ingredients

{{adjustedServings}} servings 469 cals
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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:
  • 62 mg
  • 21%
  • Sodium:
  • 306 mg
  • 12%

Based on a 2,000 calorie diet

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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

19
  1. 20 Ratings

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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...