This Butter Pecan Coconut Cake is one your family will love! Yes.. it’s made with a cake mix but you would never know it. It’s so easy and so good and it lasted one day my house! If you love coconut you will love this delicious cake. Toasted coconut takes this cake to the next level.
Butter Pecan Coconut Cake and Frosting Ingredients Needed:
Butter Pecan Cake Mix
It seems that every time we post a cake made with a cake mix we get comments about how “I only bake from scratch” blah blah blah. If you have followed our website for ANY amount of time, you know that we have SOOO many cakes from scratch. Many are vintage and classic old fashioned cakes we have been making for generations. However we also like easy cake recipes and we don’t mind using a mix and this is one of those cakes. It’s so easy and so good and perfect for any gathering!
Full printable recipe in recipe card below.
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Butter Pecan Coconut Cake
This delicious Butter Pecan Coconut Cake is one your family will love!
Servings: 8 servings
- 1 (15.25 ounce) butter pecan cake mix (could use yellow or spice cake mix)
- 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 ground cinnamon (Optional)
- 1/4 cup of the toasted coconut
- 1/4 cup of the chopped pecans
Toast the 2 cups of coconut in the 3 tablespoons butter. I do mine in a skillet on top of the stove stirring constantly until coconut is browned.
Prepare the cake mix according to package directions but replace the water called for in the mix with milk. Fold 1 cup of the toasted coconut and 1/2 cup of pecans into cake batter.
Pour batter into 2 greased, round cake pans. Bake in preheated 350-degree oven for 30 minutes.
Let cake layers cool 10 minutes in pans and turn out onto plates. Let cool and frost with recipe below for frosting.
Mix cream cheese and butter with mixer. Add in powdered sugar, milk and cinnamon.
Fold in toasted coconut and chopped nuts with spoon. Spread frosting between layers and on top and sides of cake.
Sprinkle remaining 1/4 cup of toasted coconut and remaining 1/4 cup chopped pecans on top of the frosted cake.
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