Coconut Pecan Cake

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

• Calories: 469 Calories

Ingredients

• 1 cup chopped pecans
• ½ cup vegetable oil
• ½ teaspoon vanilla extract
• 4 eggs
• 1 ¼ cups water
• 2 teaspoons milk
• 4 tablespoons butter
• 1 (8 ounce) package cream cheese
• 2 cups shredded coconut
• 3 ½ cups confectioners' sugar
• 1 (18.25 ounce) package moist white cake mix

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees). Grease and flour two 8 inch round pans or one 9 x 13 inch pan.

Step 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.

Step 3

Bake for 35 minutes, or until done. Cool completely.

Step 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.

Step 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.