This Butter Pecan Coconut Cake is one your loved ones will love! Sure.. it’s made with a cake combine however you’d by no means understand it. It’s really easy and so good and it lasted in the future at my home! When you love coconut you’ll love this scrumptious cake. Toasted coconut takes this cake to the subsequent stage.
Butter Pecan Coconut Cake and Frosting Substances Wanted:
Butter Pecan Cake Combine
Plainly each time we put up a cake made with a cake combine we get feedback about how “I solely bake from scratch” blah blah blah. When you’ve got adopted our web site for ANY period of time, you recognize that now we have SOOO many muffins from scratch. Many are classic and basic quaint muffins now we have been making for generations. Nonetheless we additionally like straightforward cake recipes and we don’t thoughts utilizing a combination and that is a kind of muffins. It’s really easy and so good and ideal for any gathering!
When you like making muffins from scratch it’s best to positively do that scrumptious Coconut Cake with Coconut Frosting! When you love Classic muffins like we do, positively try our Classic Truffles E-book!
Full printable recipe in recipe card under.
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Butter Pecan Coconut Cake
This scrumptious Butter Pecan Coconut Cake is one your loved ones will love!
Servings: 8 servings
- 1 (15.25 ounce) butter pecan cake combine (might use yellow or spice cake combine)
- 2 cups coconut divided
- 3 tablespoons butter
- 1 cup pecans chopped (divided)
Frosting for cake:
- 1 8 ounce cream cheese, softened
- 2 tablespoons butter softened
- 3 1/2 cups powdered sugar
- 3 or 4 tablespoons milk
- 1 teaspoon floor cinnamon (Elective)
- 3/4 cup of the toasted coconut
- 1/4 cup of the chopped pecans
Toast the two cups of coconut within the 3 tablespoons butter. I do mine in a skillet on prime of the range stirring always till coconut is browned.
Put together the cake combine in accordance with bundle instructions however change the water known as for within the combine with milk. Fold 1 cup of the toasted coconut and 1/2 cup of pecans into cake batter.
Pour batter into 2 greased, spherical cake pans. Bake in preheated 350-degree oven for half-hour.
Let cake layers cool 10 minutes in pans and prove onto plates. Let cool and frost with recipe under for frosting.
Combine cream cheese and butter with mixer. Add in powdered sugar, milk and cinnamon.
Fold in toasted coconut and chopped nuts with spoon. Unfold frosting between layers and on prime and sides of cake.
Sprinkle remaining 1/4 cup of toasted coconut and remaining 1/4 cup chopped pecans on prime of the frosted cake.
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