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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Delicious coconut pecan cake with cream cheese toasted coconut frosting. Fruitcake 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 |
4 tablespoons butter |
2 cups shredded coconut |
1 (8 ounce) package cream cheese |
2 teaspoons milk |
3 1/2 cups confectioners' sugar |
1/2 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350 degrees F (175 degrees). Grease and flour two 8 inch round pans or one 9 x 13 inch pan.
2. 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.
3. Bake for 35 minutes, or until done. Cool completely.
4. 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.
5. 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.
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