~ Coconut Pecan Cake ~

Cassie *


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



★★★★★ 2 votes

8 - 10
5 Min
45 Min


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  • 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
  • 1 tsp
    coconut extract

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

How to Make ~ Coconut Pecan Cake ~


  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!

Printable Recipe Card

About ~ Coconut Pecan Cake ~

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

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