~ Coconut Pecan Cake ~

Cassie *

By
@1lovetocook1x

A wonderful cake I made with what I had...turned out super moist and delish!

Enjoy!


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Comments:

Serves:

8 - 10

Prep:

5 Min

Cook:

45 Min

Method:

Bake

Ingredients

1 box
( 15.25) ounce, betty crocker super moist - butter pecan cake
1/2 c
vegetable oil
1 pkg
coconut instant pudding
1/2 c
flaked coconut
4 large
eggs
1 tsp
coconut extract

FROSTING

1-8 ounce
cool whip
11/2 c
cold milk
1 box
cheesecake instant pudding or could use coconut
1/2 c
coconut
1 tsp
coconut extract

Directions Step-By-Step

1
Preheat oven to 350 degree F.

Spray a 9 inch bundy pan with spray which contains flour. Set aside.
2
Mix all cake ingredients in a large bowl, until well incorporated.
3
Pour batter evenly into prepared pan.
4
Bake for 40 - 45 minutes or until pick comes out clean.

Cool on rack about 10 min, remove cake from pan and finish cooling. Place on serving dish. Frost.
5
Make frosting:

In a med bowl , beat pudding, milk, coconut and extract until thick, fold ij whipped topping - Chill until ready to use.
6
Frost cooled cake and refrigerate. Remove 30 min or so before serving. I let everyone add their own topping, this way all I am keeping cold is the topping.
7
Can serve with a sprinkle of pecans...Enjoy!

About this Recipe

Course/Dish: Cakes, Puddings
Main Ingredient: Nuts
Regional Style: American
Other Tag: Quick & Easy