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!