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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 18 |
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The use of a cake mix makes this dessert a snap! Prep and cook time do not include icing. Ingredients:
1 package moist white cake mix |
1 1/4 cups water |
4 eggs |
1/2 cup vegetable oil |
2 cups coconut, shredded |
1 cup pecans, chopped |
4 tablespoons butter |
2 cups coconut, shredded |
8 ounce package cream cheese, softened |
2 teaspoons milk |
3 1/2 cups confectioners' sugar |
1/2 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease and flour two 8 round cake pans OR one 13x9 pan.
3. In large bowl blend cake mix, water, eggs and oil.
4. Beat at medium speed for 4 minutes.
5. Stir in 2 cups coconut and pecans.
6. Pour into prepared pans.
7. Bake for 35 minutes OR until cake tests done.
8. Cool completely.
9. Melt 2 tablespoons butter in a skillet; add 2 cups coconut.
10. Stir constantly over low heat until golden brown.
11. Spread toasted coconut to cool.
12. Cream 2 tablespoons butter with cream cheese.
13. Add milk and sugar alternately, beating well.
14. Add vanilla and stir in 1 3/4 cups toasted coconut.
15. Ice the cake and sprinkle with remaining coconut.
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