Coconut Pecan Cake

yamma's Note:

This is a tasty, good looking cake. Great for company. I got the recipe from a fund raiser cookbook many years ago.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Yield: 1 cake

For the cake

• 1 (18 ¼ ounce) box yellow cake mix (I use plain, not with pudding added)
• 1 (4 ounce) package vanilla instant pudding mix
• 1 1⁄3; cups water
• 4 eggs
• ¼ cup oil
• 2 cups coconut (divided)

For the frosting

• 4 tablespoons butter (divided)
• 2 cups coconut (divided)
• 1 (8 ounce) package cream cheese
• 2 teaspoons milk
• 3 ½ cups confectioners' sugar
• 1 teaspoon vanilla
• 1 cup chopped pecans

Directions:

1. Preheat oven to 350 degrees.
2. Grease or spray and flour three 9 inch round cake pans.
3. Blend cake mix, pudding, water, eggs, and oil in large mixer bowl.
4. Beat at medium speed 3 minute.
5. Stir in coconut and pecans.
6. Pour in pans and bake for 30 minutes.
7. Place cake on wire racks to cool.
8. To make frosting:.
9. Melt 2 T butter in skillet and add 1/2 cup coconut.
10. Stir constantly over low heat until coconut turns golden in color.
11. Spread coconut on paper towels to cool.
12. Cream 2 T butter with cream cheese.
13. Add milk and beat in confectioners sugar gradually.
14. Beat until smooth.
15. Stir in vanilla and remaining 1 1/2 cups coconut.
16. Spread frosting on tops of cake layers.
17. Stack layers and sprinkle the golden coconut on the top frosted layer.

Reviews

[Cinnamon1025]

This was a very yummy (and sweet) cake. The icing was a bit sticky to spread, but the cake looked so pretty when it was done that it was worth the effort. I think the toasted coconut on top was the best part.