Rating: 4.5 stars
20 Ratings
  • 5 star values: 15
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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

Advertisement

Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Nutrition Facts

469 calories; protein 4.8g; carbohydrates 55.3g; fat 26.6g; cholesterol 61.8mg; sodium 306.2mg. Full Nutrition
Advertisement