Coconut Pecan Cake Tasty Recipes

Monday, August 26, 2019

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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 mix
1 1/4 cups water
4 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
3 half cups confectioners' sugar
half of teaspoon vanilla extract

Instructions :

Prep :	Cook : 18M	Ready in :

Preheat oven to 350 levels F (a hundred seventy five levels). Grease and flour eight inch spherical pans or one 9 x 13 inch pan.
In a huge bowl, mixture cake mix with the water, eggs, and oil. Beat with an electric powered mixer at medium velocity for 4 mins. Stir in 2 cups coconut and nuts. Pour into prepared pans.
Bake for 35 mins, or until finished. Cool completely.
Melt 2 tablespoons butter or margarine in a skillet. Add 2 cups coconut, and stir continuously over low warmth 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 properly. Add vanilla, and stir in 1 three/four cups of the toasted coconut. Ice the cake, and sprinkle with remaining coconut.

Notes :

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