Toasted Coconut Cake

Toasted Coconut Cake

Submitted by Dewey Andrews, CB - Retired
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Course Dessert


  • Conventional Oven


  • 6 tbsp butter divided
  • 2 cup coconut
  • 1 cup pecans chopped
  • 1 box cake mix Yellow, plus ingredients listed on box
  • 8 oz cream cheese
  • 2 tsp milk
  • 1 tsp vanilla
  • 3 cup powdered sugar



  • Melt 3 tablespoons of butter in a saucepan over medium heat. Add coconut and pecans; stir constantly until the mixture is lightly browned. Remove with a slotted spoon and drain onto a paper towel. Allow remaining portion of butter to soften to room temperature.
  • Mix the cake mix as directed on package. Add 1 cup of toasted coconut and pecans to batter.
  • Divide the batter into 3 round 8” pans.
  • Bake and cool according to directions on cake box.


  • Combine remaining 3 tablespoons of butter, cream cheese, milk, vanilla, and powdered sugar. Add sugar one cup at a time, beating well. Add remaining toasted mix to frosting, reserving 1/2 cup of toasted mix for garnishment.

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