Toasted Coconut Cake
Equipment
- Conventional Oven
Ingredients
- 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
Instructions
Cake
- 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.
Icing
- 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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