Delicious coconut pecan cake with cream cheese toasted coconut frosting. Fruitcake
INGREDIENTS (for 1 servings):
- 1 (18.25 ounce) package moist white cake mix
- 1 1/4 cups water
- 4 eggs
- 1/2 cup vegetable oil
- 2 cups shredded coconut
- 1 cup chopped pecans
- 4 tablespoons butter
- 2 cups shredded coconut
- 1 (8 ounce) package cream cheese
- 2 teaspoons milk
- 3 1/2 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
PREPARATION:
Preheat oven to 350 degrees F (175 degrees). Grease and flour two 8 inch round pans or one 9 x 13 inch pan.
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.
Bake for 35 minutes, or until done. Cool completely.
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.
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.