Elements
Unique recipe makes 9 x thirteen inch cake Change Servings
Makes servings US Metric Modify Recipe (Assist)
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1 (18.25 ounce) package deal moist white cake combine
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1 1/four cups water
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four eggs
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half cup vegetable oil
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2 cups shredded coconut
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1 cup chopped pecans
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four tablespoons butter
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2 cups shredded coconut
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1 (eight ounce) package deal cream cheese
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2 teaspoons milk
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three 1/2 cups confectioners’ sugar
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1/2 teaspoon vanilla extract
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Instructions
- 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.
- 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.
- Bake for 35 minutes, or till completed. Cool utterly.
- 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.
- 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”
