Most Popular Menu Coconut Pecan Cake

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Coconut Pecan Cake

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

Ingredients :

1 (18.25 ounce) bundle moist white cake blend
1 1/four cups water
four eggs
half of cup vegetable oil
2 cups shredded coconut
1 cup chopped pecans
four tablespoons butter
2 cups shredded coconut
1 (8 ounce) package deal cream cheese
2 teaspoons milk
three half cups confectioners' sugar
half of teaspoon vanilla extract

Instructions :

Prep :	Cook : 18M	Ready in :

Preheat oven to 350 tiers F (a hundred seventy five levels). Grease and flour two eight inch round pans or one nine x 13 inch pan.
In a huge bowl, combination cake mix with the water, eggs, and oil. Beat with an electric powered mixer at medium velocity for 4 minutes. Stir in 2 cups coconut and nuts. Pour into organized pans.
Bake for 35 mins, or till completed. Cool completely.
Melt 2 tablespoons butter or margarine in a skillet. Add 2 cups coconut, and stir continuously over low heat till golden brown. Spread toasted coconut on absorbent paper towel to chill.
Cream 2 tablespoons butter or margarine with softened cream cheese. Add milk and sugar alternately, beating well. Add vanilla, and stir in 1 three/4 cups of the toasted coconut. Ice the cake, and sprinkle with remaining coconut.

Notes :

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