~ coconut pecan cake ~
A wonderful cake I made with what I had...turned out super moist and delish! Enjoy!
prep time
5 Min
cook time
45 Min
method
Bake
yield
8 - 10
Ingredients
- 1 box ( 15.25) ounce, betty crocker super moist - butter pecan cake
- 1/2 cup vegetable oil
- 1 package coconut instant pudding
- 1/2 cup flaked coconut
- 4 large eggs
- 1 teaspoon coconut extract
- FROSTING
- 1-8 ounce - cool whip
- 11/2 cups cold milk
- 1 box cheesecake instant pudding or could use coconut
- 1/2 cup coconut
- 1 teaspoon coconut extract
How To Make ~ coconut pecan cake ~
-
Step 1Preheat oven to 350 degree F. Spray a 9 inch bundy pan with spray which contains flour. Set aside. -
Step 2Mix all cake ingredients in a large bowl, until well incorporated.
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Step 3Pour batter evenly into prepared pan.
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Step 4Bake 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.
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Step 5Make frosting: In a med bowl , beat pudding, milk, coconut and extract until thick, fold ij whipped topping - Chill until ready to use.
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Step 6Frost 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.
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Step 7Can serve with a sprinkle of pecans...Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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