Maybe Matilda: Coconut Pecan Cake with Cream Cheese Frosting

Monday, May 5, 2014

Coconut Pecan Cake with Cream Cheese Frosting

In case you missed this post that I shared recently on Housewife Eclectic, here it is again for you. One of the prettiest, most delicious cakes I’ve ever made in my entire existence. If you’re a coconut fan—don’t make me say it. You need this in your life.

Coconut Pecan Cake with Cream Cheese Frosting // www.maybematilda.com

Since it starts off with a cake mix, it’s simple and quick to pull together, but the added coconut and pecans and homemade cream cheese frosting really take it to the next level (not to mention my very favorite part—the toasted coconut and pecans piled on top of the frosting!).

Coconut Pecan Cake with Cream Cheese Frosting // www.maybematilda.com

Coconut Pecan Cake
slightly adapted from AllRecipes

1 (18.25 ounce) box yellow cake mix
1 (3.5 ounce) box instant vanilla pudding mix
1 1/3 cups 1% milk
4 eggs
1/3 cup vegetable oil
2 cups flaked sweetened coconut
1 cup chopped pecans

Preheat oven to 350 degrees. Grease and flour 2 9-inch round cake pans.

Beat cake mix, pudding mix, milk, eggs, and oil in large bowl for 4 minutes. Stir in coconut and pecans and mix. Pour into prepared pans and bake 25-30 minutes or until they test done. Let cool in pans for 15 minutes, then remove to wire rack to cool completely.

Frosting

8 tablespoons (1 stick) butter, divided
3 cups flaked sweetened coconut
1 cup chopped pecans
1 tablespoon milk
6-7 cups powdered sugar
1 teaspoon vanilla extract
2 (8 ounces each) packages cream cheese

Melt 4 tablespoons butter in a large skillet over medium-high heat. Add coconut and pecans and stir occasionally until coconut is golden brown and toasted. Remove from heat and let cool.

In a large bowl, cream remaining butter (4 tablespoons) and cream cheese. Add milk, vanilla, and powdered sugar, alternating small amounts of milk and sugar and beating well after each addition.

After toasted coconut/pecan mixture has cooled, add half to frosting and mix (reserve remaining half for topping).

To assemble, place one cake on a plate or cake stand and top with frosting. Top with second cake, and spread all over top and sides with remaining frosting. Use the reserved toasted coconut/pecans to sprinkle all over the top and sides of the cake, and press slightly to adhere to frosting.

Coconut Pecan Cake with Cream Cheese Frosting // www.maybematilda.com

7 comments :

  1. Oooo, this looks amazing. My husband sucks and doesn't eat coconut. I guess that means more cake for me. Good or bad? Can't be bad.

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  2. So true! I thought about starting a blog with ONLY bad pictures! Tantrems, no make up, messy hair and crying kid photos!

    U are allowed to steel my idea and start a second blog besides this wonderful one :-)

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  3. Yummy! We need to be neighbors. I don't need an entire cake, but I'd totally come over for a play date for a slice. :)

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  4. Yum!!! This looks amazing! I see baking in my near future!

    Great Scotts

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Thanks for commenting!