How to Make Coconut Pecan Cake - A Step-by-Step Guide

Coconut Pecan Cake is a delightful and elegant dessert that is perfect for any special occasion or gathering. This moist and flavorful cake is made with a combination of rich, sweet coconut and crunchy pecans, creating a truly irresistible flavor and texture. It's a favorite of many, and once you try it, you'll understand why.

This classic recipe is a staple in many Southern kitchens and for good reason. The combination of coconut and pecans creates a wonderful contrast of flavors and...

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Ingredients

  • 1 (18.25 ounce) package moist white cake mix
  • 1 ¼ cups water
  • 4 eggs
  • ½ cup vegetable oil
  • 2 cups shredded coconut
  • 1 cup chopped pecans
  • 4 tablespoons butter
  • 2 cups shredded coconut
  • 1 (8 ounce) package cream cheese
  • 2 teaspoons milk
  • 3 ½ cups confectioners' sugar
  • ½ teaspoon vanilla extract

Information

  • Servings: 18
  • Yield: 9 to 13 x inch cake

  • Preheat oven to 350 degrees F (175 degrees). Grease and flour two 8 inch round pans or one 9 x 13 inch 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 2 cups coconut and nuts. Pour into prepared pans.
  • Bake for 35 minutes, or until done. Cool completely.
  • Melt 2 tablespoons butter or margarine in a skillet. Add 2 cups coconut, and stir constantly over low heat 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 well. Add vanilla, and stir in 1 3/4 cups of the toasted coconut. Ice the cake, and sprinkle with remaining coconut.
  • Nutrition

    469 cal.

    • Total Fat: 27g
    • Saturated Fat: 11g
    • Cholesterol: 62mg
    • Sodium: 306mg
    • Total Carbohydrate: 55g
    • Dietary Fiber: 3g
    • Total Sugars: 45g
    • Protein: 5g
    • Vitamin C: 0mg
    • Calcium: 78mg
    • Iron: 1mg
    • Potassium: 151mg