Coconut Pecan Cake

Coconut Pecan Cake

Elements

Unique recipe makes 9 x thirteen inch cake Change Servings
Makes servings US Metric Modify Recipe (Assist)
  • 1 (18.25 ounce) package deal moist white cake combine

  • 1 1/four cups water

  • four eggs

  • half cup vegetable oil

  • 2 cups shredded coconut

  • 1 cup chopped pecans

  • four tablespoons butter

  • 2 cups shredded coconut

  • 1 (eight ounce) package deal cream cheese

  • 2 teaspoons milk

  • three 1/2 cups confectioners’ sugar

  • 1/2 teaspoon vanilla extract

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Coconut Pecan Cake

Instructions

  1. Preheat oven to 350 levels F (one hundred seventy five levels). Grease and flour two eight inch spherical pans or one 9 x thirteen inch pan.
  2. In a big bowl, mix cake combine with the water, eggs, and oil. Beat with an electrical mixer at medium velocity for four minutes. Stir in 2 cups coconut and nuts. Pour into ready pans.
  3. Bake for 35 minutes, or till completed. Cool utterly.
  4. Soften 2 tablespoons butter or margarine in a skillet. Add 2 cups coconut, and stir continuously over low warmth till golden brown. Unfold toasted coconut on absorbent paper towel to chill.
  5. Cream 2 tablespoons butter or margarine with softened cream cheese. Add milk and sugar alternately, beating nicely. Add vanilla, and stir in 1 three/four cups of the toasted coconut. Ice the cake, and sprinkle with remaining coconut.

Vitamin

  • Energy
  • 469 kcal
  • 23%
  • Carbohydrates
  • fifty five.three g
  • 18%
  • Ldl cholesterol
  • sixty eight mg
  • 23%
  • Fats
  • 26.6 g
  • forty one%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • four.eight g
  • 10%
  • Sodium
  • 306 mg
  • 12%

* % Day by day Values are based mostly on a 2,000 calorie eating regimen.

Recipe by cookie

“Scrumptious coconut pecan cake with cream cheese toasted coconut frosting. Fruitcake”

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