Butter Pecan Coconut Cake
This delicious Butter Pecan Coconut Cake is one your family will love!
Servings: 8 servings
Ingredients
- 1 (15.25 ounce) butter pecan cake mix (could use yellow or spice cake mix)
- 2 cups coconut divided
- 3 tablespoons butter
- 1 cup pecans chopped (divided)
Frosting for cake:
- 1 8 ounce cream cheese, softened
- 2 tablespoons butter softened
- 3 1/2 cups powdered sugar
- 3 or 4 tablespoons milk
- 1 teaspoon ground cinnamon (Optional)
- 3/4 cup of the toasted coconut
- 1/4 cup of the chopped pecans
Instructions
- Toast the 2 cups of coconut in the 3 tablespoons butter. I do mine in a skillet on top of the stove stirring constantly until coconut is browned.
- Prepare the cake mix according to package directions but replace the water called for in the mix with milk. Fold 1 cup of the toasted coconut and 1/2 cup of pecans into cake batter.
- Pour batter into 2 greased, round cake pans. Bake in preheated 350-degree oven for 30 minutes.
- Let cake layers cool 10 minutes in pans and turn out onto plates. Let cool and frost with recipe below for frosting.
Frosting Instructions:
- Mix cream cheese and butter with mixer. Add in powdered sugar, milk and cinnamon.
- Fold in toasted coconut and chopped nuts with spoon. Spread frosting between layers and on top and sides of cake.
- Sprinkle remaining 1/4 cup of toasted coconut and remaining 1/4 cup chopped pecans on top of the frosted cake.