Coconut Pecan Cake with Rachel from Maybe Matilda

Since it starts off with a cake mix, it’s simple and quick to pull together, but the added coconut and pecans and homemade cream cheese frosting really take it to the next level (not to mention my very favorite part—the toasted coconut and pecans piled on top of the frosting!).

Coconut Pecan Cake
slightly adapted from AllRecipes

• 1 (18.25 ounce) box yellow cake mix
• 1 (3.5 ounce) box instant vanilla pudding mix
• 1 1/3 cups 1% milk
• 4 eggs
• 1/3 cup vegetable oil
• 2 cups flaked sweetened coconut
• 1 cup chopped pecans

Preheat oven to 350 degrees. Grease and flour 2 9-inch round cake pans. Beat cake mix, pudding mix, milk, eggs, and oil in large bowl for 4 minutes. Stir in coconut and pecans and mix. Pour into prepared pans and bake 25-30 minutes or until they test done. Let cool in pans for 15 minutes, then remove to wire rack to cool completely.

Frosting

• 8 tablespoons (1 stick) butter, divided
• 3 cups flaked sweetened coconut
• 1 cup chopped pecans
• 1 tablespoon milk
• 6-7 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 (8 ounces each) packages cream cheese

Melt 4 tablespoons butter in a large skillet over medium-high heat. Add coconut and pecans and stir occasionally until coconut is golden brown and toasted. Remove from heat and let cool. 

In a large bowl, cream remaining butter (4 tablespoons) and cream cheese. Add milk, vanilla, and powdered sugar, alternating small amounts of milk and sugar and beating well after each addition.

After toasted coconut/pecan mixture has cooled, add half to frosting and mix (reserve remaining half for topping). To assemble, place one cake on a plate or cake stand and top with frosting. Top with second cake, and spread all over top and sides with remaining frosting. Use the reserved toasted coconut/pecans to sprinkle all over the top and sides of the cake, and press slightly to adhere to frosting.

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