Johnny's Coconut Pecan Cake

Sara Lineberry


This recipe was given to my husband by his aunt but he just kind of took it and made it his way. Either way this cake is made it is absolutely moist and delicious!

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30 Min


25 Min




1 box
butter pecan cake mix
1 can(s)
coconut pecan frosting
ingredients needed to prepare cake
tub cool whip
1 pkg
sweetened flaked coconut
1 small
package chopped pecans

Directions Step-By-Step

Preheat oven to proper temperature indicated on the box for the type of baking vessel you prepfer. In a large bowl, mix cake batter according to package directions.
Once batter is mixed, add can of frosting. Fold into batter until well incorporated.
Pour batter into a greased and floured (we use baking nonstick spray with flour) 13 x 9 baking dish. Original recipe calls for the use of a Bundt pan so you can use this pan if desired. Bake until cake is golden brown and toothpick inserted into center comes out clean.
Remove from oven and let cool completely. If using Bundt pan, cool for few minutes before removing the cake from the pan to completely cool. Spread tub of cool whip all over the top of the cake (or all over cake if used the Bundt pan).
Sprinkle coconut all over the cool whip and then sprinkle the chopped pecans on top of the coconut. Cake is ready to be served. Refrigerate leftovers.
*Variations: We substituted Caramel cake mix when Butter Pecan cake mix was not available.

If making the cake in the Bundt pan, you can choose to skip the cool whip, coconut, and pecans and just serve the cake with some powdered sugar sprinkled on top.

You can also frost the cake with another can of the coconut pecan frosting if desired. You can really make this cake recipe your own by trying different variations.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy