7/7/14 5:07 PM

Coconut Pecan Cake

Rated:
Submitted By: cookie
Photo By: Genevieve

Hannaford
75 Maverick St Ste 3
ROCKLAND, ME 04841

Servings: 18

"Delicious coconut pecan cake with cream cheese toasted coconut frosting.
Fruitcake"

INGREDIENTS:
1 (18.25 ounce) package moist white
cake mix
1 1/4 cups water

4 tablespoons butter

4 eggs
1/2 cup vegetable oil

2 teaspoons milk
3 1/2 cups confectioners' sugar

2 cups shredded coconut

1 cup chopped pecans

1/2 teaspoon vanilla extract

Land O Lakes Butter

Spreadable with Canola
Oil
$3.99 expires in 5 days

2 cups shredded coconut

1 (8 ounce) package cream cheese

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 the water, eggs, and oil. Beat with an
electric mixer at medium speed for 4 minutes. Stir in 2 cups coconut and nuts.
Pour into prepared pans.
3. Bake for 35 minutes, or until done. Cool completely.
4. Melt 2 tablespoons butter or margarine in a skillet. Add 2 cups coconut, and
stir constantly over low heat until golden brown. Spread toasted coconut on
absorbent paper towel to cool.
5. Cream 2 tablespoons butter or margarine with softened cream cheese. Add
milk and sugar alternately, beating well. Add vanilla, and stir in 1 3/4 cups of
the toasted coconut. Ice the cake, and sprinkle with remaining coconut.
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