Coconut Pecan Butter Cake
ready in: 1-2 hrs
recipe id: 113671
photo by: Laraine Brister-Lord
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2 packages yellow cake mix (plus ingredients to prepare, see directions)
2 containers coconut pecan icing
1 bag (7 ounce size) baker's coconut
whole pecans (optional)
1 teaspoon vanilla extract
2 tablespoons margarine
Mix your cake mix according to the box using the eggs required, the oil amount required and substitute milk for the water. Add the vanilla extract to the batter.
Pour the mixture into three non-stick cake pans and bake according to box directions. Remove any racks in the upper area of the oven. Cake will bake up tall layers.
While the cake layers are baking, Take the icing and dump into a bowl. Add the margarine and 1/4 of the bag of coconut to icing mixture. Set aside.
Let cakes cool and using your favorite cake cover/server turn the first layer UPSIDE DOWN for a flat surface. Put 1/3 of the icing on the sides and top of that layer and repeat for the next layer. The top layer you will NOT turn upside down but have the rounded top upward for a dome effect.
Put the rest of the icing on the cake and sides using the spatula to make sure that it sticks to cover the creases in the layers. When iced, take the remaining coconut and just sprinkle all over and on the sides pat it to stick.
Makes a beautiful cake under a glass cover! Moist and buttery. You can adorn the top with whole pecans for decoration.
You can also add red and green food coloring to the coconut for a festive Christmas look and add any Christmas decoration around it. Enjoy.
nutritionNutritional data has not been calculated yet.
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