Coconut Pecan Cake

Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans or one 9x13-inch baking pan. (5 minutes)

Recipe View In a large mixing bowl, combine the cake mix, water, eggs, and vegetable oil. Beat with an electric mixer on medium speed for 4 minutes, until well combined. Gently fold in 2 cups of shredded coconut and the chopped pecans. (7 minutes)

Recipe View Pour the batter evenly into the prepared pan(s). Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. (35 minutes)

Recipe View Let the cake(s) cool in the pan(s) for 10 minutes before inverting them onto a wire rack to cool completely. (10 minutes cooling time)

Recipe View While the cake is cooling, melt 2 tablespoons of butter in a skillet over low heat. Add 2 cups of shredded coconut and stir constantly until golden brown and fragrant. Spread the toasted coconut on a paper towel-lined plate to cool. (15 minutes)

Recipe View In a large bowl, cream together the remaining 2 tablespoons of softened butter and cream cheese until smooth and fluffy. Gradually add the confectioners' sugar, alternating with the milk, beating well after each addition. Stir in the vanilla extract and 1 3/4 cups of the toasted coconut. (10 minutes)

Recipe View Once the cake is completely cool, frost the top and sides with the cream cheese frosting. Sprinkle the remaining toasted coconut over the top of the frosted cake. (10 minutes)