Coconut Pecan Cake

Name: Coconut Pecan Cake
Yield: 18
Ingredients: 1 (18.25 ounce) package moist white cake mix; 1.25 cups water; 4 eggs; 0.5 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; 3.5 cups confectioners' sugar; 0.5 teaspoon vanilla extract

Recipe by cookie from allrecipes.com

Dessert

Ingredients

18 servings

•

1 (18.25 ounce) package moist white cake mix
•

1.25 cups water
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4 eggs
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0.5 cup vegetable oil
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2 cups shredded coconut
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1 cup chopped pecans

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4 tablespoons butter
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2 cups shredded coconut
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1 (8 ounce) package cream cheese
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2 teaspoons milk
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3.5 cups confectioners' sugar
•

0.5 teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees F (175 degrees). Grease and flour two 8 inch round pans or one 9 x 13 inch pan.
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.
Bake for 35 minutes, or until done. Cool completely.
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.
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.