Coconut Pecan Cake The Best Recipes

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Coconut Pecan Cake

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

Ingredients :

• 1 (18.25 ounce) package moist white cake mix
• 1 1/4 cups water
• 4 eggs
• 1/2 cup vegetable oil
• 2 cups shredded coconut
• 1 cup chopped pecans
• 4 tablespoons butter
• 2 cups shredded coconut
• 1 (8 ounce) package cream cheese
• 2 teaspoons milk
• 3 1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract

Instructions :

Prep :	Cook : 18M	Ready in :

• Preheat oven to 350 degrees F (175 degrees). Grease and flour two 8 inch round pans or one 9 x 13 inch pan.
• 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.
• Bake for 35 minutes, or until done. Cool completely.
• 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.
• 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.

Notes :

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