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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Coconut Pecan Cake Recipe

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This recipe for Coconut Pecan Cake is from This Is How I Remember It !, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
1 (18.25 ounce) box Yellow cake mix
1 1/4 cups water
4 eggs
1/2 cup vegetable oil
1 cup shredded coconut
1 cup chopped pecans
4 tablespoons butter
Filling:
1 recipe fluffy white filling (this book)
Frosting:
1 Recipe butter cream frosting (this book)
Garnish:
2 cups shredded coconut (toasted)
1/2 cup pecan halves (toasted)
Directions:
Directions:
1. Preheat oven to 350 degrees F (175 degrees). Grease and flour two 8 inch round pans or one 9 x 13 inch pan.
2. In a large bowl, blend cake mix with water, eggs, and oil. Beat with an electric mixer at medium speed for 4 minutes. Stir in nuts and pour into prepared pans.
3. Bake for 35 minutes, or until done. Cool completely.

When totally cool, place one layer upside down on cake plate and spread filling liberally almost to the edge all the way around. Sprinkle coconut and chopped pecans over filling. Top 1st layer with 2nd layer. Starting with sides, frost cake generously with butter cream frosting. Gently press coconut around sides of cake and then over the top. Garnish top and sides with pecan halves.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
2 hours start to finish

 

 

 

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