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!
If you like making cakes from scratch you should definitely this this delicious Coconut Cake with Coconut Frosting! If you love Vintage cakes like we do, definitely check out our Vintage Cakes Ebook!
Full printable recipe in recipe card below.
Are you reading our digital magazine, Front Porch Life? It’s full of great new recipes, country living, fantastic people, southern charm, cooking tips, and much more. We send it directly to your email so you can start reading, cooking, and relaxing immediately! This is our premium content. Join 1000’s of others today and start enjoying our magazine!
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.
Don’t forget about our Ebooks! Each Ebook is a collection of our most popular recipes. You will have them all at your fingertips and can pull them up at any time. Nice and convenient instead of having to search a database. You can purchase each Ebook individually or buy the bundle.
Pin this delicious Butter Pecan Coconut Cake:
Follow us on Instagram.
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.