Yum-Yum Cake

READY IN: 45mins
Recipe by Vicki Kiddy

This cake was made by a good friend of mine and all of us requested this cake for our birthdays. It is very rich and oh so moist. Melt in your mouth.

Top Review by Jennifer

This is a good moist cake. I followed the directions as written, and I was a little confused about the icing. I used just a 1/2 cup of margarine (oleo), and I wasn't sure if the icing needed to cook for a few minutes after the last three ingredients were added because it looked like it had too much liquid still in it. I spooned the icing on top of the warm cake, and the icing ran to the edges of the pan, so I had to spoon the coconut and nuts back to the top of the cake. The runny icing still tasted good and didn't effect the taste of the cake. If I make this cake again, I'm going to let the icing cook for a few minutes after the pecans, coconut and vanilla are added to allow the icing to thicken before I spoon it on top of the cake.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Mix first 5 ingredients together and bake in a 9x13 pan for 25 minutes or until golden brown.
  3. The next 6 ingredients are for the icing.
  4. Boil the first 3 for 2 minutes, then add the following three and spoon over warm cake.

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