"Amy Cake" (Coconut Pecan w/Cream Cheese Frosting)

By Kelly Williams
@WildfloursCottageKitchen

This was a friend of mine's favorite cake! Very moist and perfectly delicious. I made this for her shortly before she passed away. In her honor, I call it "Amy Cake".
Photos by me.

Rating:

★★★★★ 2 votes

Comments:

6 Comments

Serves:

Makes 1 double-layer cake

Prep:

10 Min

Cook:

35 Min

Ingredients

1 box: yellow cake mix with the pudding in it
1 box: (4 oz.) instant coconut cream pudding mix
4: extra large eggs
1 1/3 c: water
1/4 c: vegetable oil
1 Tbsp: sour cream
1 1/3 c: sweetened flaked coconut
1 c: chopped pecans
2 pkg: (8 oz. ea.) cream cheese, softened
1 stick: real butter, softened
1 Tbsp: sour cream
1 tsp: vanilla
3-4 c: sifted powdered sugar, start with 3 then add more if needed to the consistency and sweetness you desire

How to Make "Amy Cake" (Coconut Pecan w/Cream Cheese Frosting)

Step-by-Step

1Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans. In mixer on low, blend together cake mix, pudding, eggs, oil, sour cream and water. When blended, beat for 4 minutes. Fold in coconut and nuts. Divide batter between cake pans. Bake for 35 minutes or until a toothpick comes out clean. Cool according to cake box directions. Ice with cream cheese frosting. Decorate if desired.
2Frosting:
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla and sour cream, then on low, mix in the confectioners' sugar. Scrape sides and bottom as necessary. Frost middle and outside of cake. If frosting is still a little thin, add more powdered sugar or simply pop into the fridge for a bit to firm it up a little. Especially for decorating. Fill pastry bag and chill a little. *Save some aside to tint if decorating is desired. Store cake in the refrigerator.