- February 19, 2023
Ingredients:
For the cake:
- 1 package white cake mix
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 1/2 cup vegetable oil
- 1/2 cup water
- 3 eggs
- 1/2 cup buttermilk
- 1 tsp vanilla extract
For the frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 cup chopped pecans
Instructions:
- Preheat oven to 350°F. Grease two 9-inch cake pans with butter and lightly dust with flour.
- In a large mixing bowl, combine cake mix, shredded coconut, and chopped pecans.
- Add vegetable oil, water, eggs, buttermilk, and vanilla extract.
- Beat on low speed for 30 seconds, then increase speed to medium and beat for 2 minutes.
- Pour batter evenly into prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
- While cake is baking, prepare the frosting. In a large mixing bowl, beat cream cheese and butter together until smooth.
- Beat in powdered sugar and vanilla extract until frosting is smooth and creamy.
- Fold in chopped pecans.
- When cake is done, remove from oven and let cool for 10 minutes.
- Carefully remove cakes from pans and let cool completely on a wire rack.
- Place one cake layer on a serving platter or cake stand.
- Spread a layer of frosting on top of the cake layer.
- Place the second cake layer on top of the frosting.
- Spread a thin layer of frosting over the entire cake to create a crumb coat.
- Refrigerate the cake for 30 minutes to set the crumb coat.
- Spread a thick layer of frosting over the entire cake, smoothing it out with a spatula.
- Refrigerate the cake for at least 1 hour before serving.
- Slice and serve chilled. Enjoy!
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