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~ coconut pecan cake ~

(2 ratings)
1lovetocook1x avatar
Recipe by
Cassie *
@1lovetocook1x
Somewhere, PA

A wonderful cake I made with what I had...turned out super moist and delish! Enjoy!

(2 ratings)
yield 8 - 10
prep time 5 Min
cook time 45 Min
method Bake

Ingredients For ~ coconut pecan cake ~

  • 1 box
    ( 15.25) ounce, betty crocker super moist - butter pecan cake
  • 1/2 c
    vegetable oil
  • 1 pkg
    coconut instant pudding
  • 1/2 c
    flaked coconut
  • 4 lg
    eggs
  • 1 tsp
    coconut extract
  • FROSTING
  • 1-8 ounce
    cool whip
  • 11/2 c
    cold milk
  • 1 box
    cheesecake instant pudding or could use coconut
  • 1/2 c
    coconut
  • 1 tsp
    coconut extract

How To Make ~ coconut pecan cake ~

  • 1
    Preheat oven to 350 degree F. Spray a 9 inch bundy pan with spray which contains flour. Set aside.
  • 2
    Mix all cake ingredients in a large bowl, until well incorporated.
  • 3
    Pour batter evenly into prepared pan.
  • 4
    Bake for 40 - 45 minutes or until pick comes out clean. Cool on rack about 10 min, remove cake from pan and finish cooling. Place on serving dish. Frost.
  • 5
    Make frosting: In a med bowl , beat pudding, milk, coconut and extract until thick, fold ij whipped topping - Chill until ready to use.
  • 6
    Frost cooled cake and refrigerate. Remove 30 min or so before serving. I let everyone add their own topping, this way all I am keeping cold is the topping.
  • 7
    Can serve with a sprinkle of pecans...Enjoy!
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