Coconut Pecan Cake

Coconut Pecan Cake for a celebration!  What makes it so delicious is the toasted coconut frosting!

This simple cake recipe was adapted from AllRecipes.com.  It is easy to make!  I even make it in a 13 x 9" pan to make it even easier! 

Cake Ingredients:

1 (18.25 ounce) package moist white cake mix

1 1/4 cups water

4 eggs

1/2 cup vegetable oil

2 cups shredded coconut

1 cup chopped pecans, (I toast pecan halves in the oven for 5 min, and let them cool and then chop them)

Frosting:

4 tablespoons butter (1/2 stick)

2 cups shredded coconut

1(8 ounce) package cream cheese, room temp.

2 teaspoons milk

3 1/2 cups confectioners' sugar

1 teaspoon vanilla extract

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

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 one cup of shredded coconut and pecans.  Pour into prepared pan(s).

Bake for 35 min.  Cook completely.

For frosting, melt 2 tablespoons better with softened cream cheese.  Add 2 cups shredded coconut, and stir constantly over low heat until golden brown.  Spread toasted coconut on absorbent paper towel to cool.

Cream 2 tablespoons butter with softened cream cheese.  Add milk and sugar alternately, beating well.  Add vanilla and stir in 1 cup of the coconut.  Ice the cake and sprinkle with remaining coconut.

This cake is best served chilled!

Chocolate Raspberry Cupcakes

I made these for my dad's friends so that they could celebrate his 80th birthday with him.  They are his coffee buddies.  This is so easy, and they look and taste great!

Ingredients

Use your favorite Chocolate Cake mix

Raspberry preserves

1 cup of heavy cream

8 ounces of semi-sweet chocolate, broken in pieces

Fresh raspberries

Bake chocolate cupcakes by following manufacturer's directions on the box.  You can use cupcake liners or grease and flour the muffin tins to make your cupcakes.  I personally don't use the cupcake liners in this recipe because I think the cupcake looks more elegant. 

After cupcakes have cooled, carefully remove them from the muffin tins.  You may have to go around the edge with a sharp knife. 

Spread the raspberry preserves in a thin layer directly on top of each cupcake. 

For Ganache...

Heat the cream in a small saucepan until small bubbles form.  around the edge of the pan.  Add chocolate, turn off heat and let sit for 5 min. 
Whisk well.

Quickly dip cupcake into ganache by hand.

I have to say, it was delicious!