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 realize it. It’s really easy and so good and it lasted in the future my home! In case you love coconut you’ll love this scrumptious cake. Toasted coconut takes this cake to the following stage.
Butter Pecan Coconut Cake and Frosting Substances Wanted:
Butter Pecan Cake Combine
It appears that evidently each time we submit a cake made with a cake combine we get feedback about how “I solely bake from scratch” blah blah blah. If in case you have adopted our web site for ANY period of time, you already know that we have now SOOO many muffins from scratch. Many are classic and basic quaint muffins we have now 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!
In case you like making muffins from scratch you must undoubtedly this this scrumptious Coconut Cake with Coconut Frosting! In case you love Classic muffins like we do, undoubtedly try our Classic Desserts 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 (may 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)
- 1/4 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 high of the range stirring consistently till coconut is browned.
Put together the cake combine in response to package deal instructions however substitute 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 high and sides of cake.
Sprinkle remaining 1/4 cup of toasted coconut and remaining 1/4 cup chopped pecans on high of the frosted cake.
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