Coconut pecan cake

Coconut pecan cake

Ingredients/Components

• eggs - 4 item
• vanilla - 1/2 tsp
• pkg - 1 oz
• milk - 2 tsp
• water
• coconut - 2 c
• oil - 1/2 c
• confectioners sugar
• yellow cake mix - 1 pkg
• instant vanilla pudding - 1 pkg
• pecans, chopped - 1 c
• Angel Flake coconut - 2 c
• Stir in coconut and pecans

How to make coconut pecan cake:

Blend cake mix, pudding, water, eggs and oil in a large bowl at medium speed for 4 minutes. Stir in coconut and pecans. Pour into three greased and floured 9-inch pans. Bake at 350° for 35 minutes. Cool in pans for 15 minutes. Remove cake from pans and cool on racks. Ice between layers and top with frosting (recipe follows)Coconut Frosting:4 Tbsp. margarine2 c. coconut1 (8 oz.) pkg. cream cheese, softened2 tsp. milk3 1/2 c. confectioners sugar1/2 tsp. vanilla Melt margarine in skillet. Add coconut, stirring constantly, until golden brown. Spread on paper towel to cool. Cream 2 tablespoons margarine with cream cheese. Add milk and beat in sugar gradually. Stir in 1 3/4 cups coconut. Ice between each layer and on top. Sprinkle coconut on top. Makes 8 to 10 servings.

Recipe categories: Desserts, Cakes, Coconut.