Butter Pecan Coconut Cake Recipes

COCONUT PECAN CAKE

Delicious coconut pecan cake with cream cheese toasted coconut frosting. Fruitcake

Provided by cookie

Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes

Yield 18

Number Of Ingredients 12

Coconut Pecan Cake image

Steps:

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.

Nutrition Facts : Calories 468.7 calories, Carbohydrate 55.3 g, Cholesterol 61.8 mg, Fat 26.6 g, Fiber 2.5 g, Protein 4.8 g, SaturatedFat 10.7 g, Sodium 306.2 mg, Sugar 44.8 g

Ingredients

1 (18.25 ounce) package moist white cake mix
1 ¼ cups water
4 eggs
½ 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 ½ cups confectioners' sugar
½ teaspoon vanilla extract

COCONUT PECAN CAKE

This deliciously different cake won Best of Show when I entered it in the Laramie County Fair. Syrup poured over the hot cake makes the outside crusty and soaks into enhance the flavor.&emdash;Virginia Price, Cheyenne, Wyoming.

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 10-12 servings.

Number Of Ingredients 13

Coconut Pecan Cake image

Steps:

In a large bowl, beat the eggs, 2 cups sugar, oil and 2 teaspoons extract. Combine the flour, baking powder and salt; add to egg mixture alternately with buttermilk just until moistened. stir in coconut and pecans. , Spoon into a greased 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a small saucepan, combine the water, butter and remaining sugar. Bring to a boil; cook for 5 minutes. Remove from the heat; add remaining extract. , Slowly pour hot syrup over hot cake. Cool in pan for 4 hours before removing to a serving plate. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 630 calories, Fat 32g fat (7g saturated fat), Cholesterol 77mg cholesterol, Sodium 198mg sodium, Carbohydrate 80g carbohydrate (53g sugars, Fiber 2g fiber), Protein 7g protein.

Ingredients

4 large eggs, room temperature
3 cups sugar, divided
1 cup vegetable oil
3 teaspoons coconut extract, divided
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 cup sweetened shredded coconut
1 cup chopped pecans
1/2 cup water
2 tablespoons butter
Confectioners' sugar, optional

COCONUT BUTTER PECAN CAKE

My cousin gave this recipe to me years ago. Every time I take it to a church supper I get a lot of compliments on it.

Provided by Marilyn Blair

Categories Cakes

Time 1h20m

Number Of Ingredients 6

Coconut Butter Pecan Cake image

Steps:

1. Mix all ingredients together
2. Pour into a greased and floured bunt pan.
3. Bake at 325 degrees for one hour
4. When you take the cake out let it cool some before you put it on a plate.
5. You may use another can of Coconut-Pecan Frosting to frost the cake.

Ingredients

1 box butter pecan cake mix
1 can(s) coconut-pecan frosting
4 eggs
3/4 c vegetable oil
1 c water
COCONUT BUTTER PECAN CAKE