Coconut Pecan Cake

Coconut Pecan Cake

18 Reviews 5 Pics
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Recipe by  cookie

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

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Ingredients

Adjust Servings

Original recipe yields 9 x 13 inch cake

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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 (18)

Rate This Recipe
sky
21

sky

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
15

MAMABEAC

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

DiablosMom
13

DiablosMom

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.

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Nutrition

Amount Per Serving (18 total)

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

Based on a 2,000 calorie diet

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Coconut Cream Cake I

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Fresh Coconut Layer Cake