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BUTTER PECAN COCONUT CAKE – The Southern Woman Cooks


 

Butter Pecan Coconut Cake - The Southern Lady Cooks

This Butter Pecan Coconut Cake is one your loved ones will love! Sure.. it’s made with a cake combine however you’ll by no means understand it. It’s really easy and so good and it lasted sooner or later my home! Should 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

Shredded Coconut

Butter

Pecans

Cream Cheese

Powdered Sugar

Milk

Cinnamon

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 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. Nevertheless we additionally like simple cake recipes and we don’t thoughts utilizing a mixture and that is a kind of muffins. It’s really easy and so good and ideal for any gathering!

Should you like making muffins from scratch it is best to positively this this scrumptious Coconut Cake with Coconut Frosting! Should you love Classic muffins like we do, positively take a look at our Classic Muffins E-book!

Full printable recipe in recipe card beneath.

Butter Pecan Coconut Cake - The Southern Lady Cooks

Butter Pecan Coconut Cake - The Southern Lady Cooks

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Butter Pecan Coconut Cake

This scrumptious Butter Pecan Coconut Cake is one your loved ones will love!

Prep Time10 minutes

Prepare dinner Time30 minutes

Whole Time40 minutes

Course: Cake, Dessert

Delicacies: American, southern

Key phrase: Butter Pecan Coconut Cake

Servings: 8 servings

Creator: The Southern Woman Cooks

  • 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 line with package deal instructions however change the water referred to 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 end up onto plates. Let cool and frost with recipe beneath for frosting.

Frosting Directions:

  • 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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