Coconut Pecan Cake

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 (17)

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20

sky

Apr. 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...." See more"

14

MAMABEAC

Sep. 1, 2007

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

13

DiablosMom

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 ..." See morewas still very good with canned vanilla."