Coconut Pecan Cake

Ingredients

• Servings: 9
• 1 (18.25 ounce) package moist white cake mix
• 1 1/4 cups water
• 4 eggs
• 1/2 cup vegetable oil
• 2 cups shredded coconut
• 1 cup chopped pecans
• 4 tablespoons butter
• 2 cups shredded coconut
• 1 (8 ounce) package cream cheese
• 2 teaspoons milk
• 3 1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract

Recipe

• preheat oven to 350 degrees f (175 degrees). grease and flour two 8 inch round pans or one 9 x 13 inch pan.
• in a large bowl, blend cake mix with the water, eggs, and oil. beat with an electric mixer at medium speed for 4 minutes. stir in 2 cups coconut and nuts. pour into prepared pans.
• bake for 35 minutes, or until done. cool completely.
• melt 2 tablespoons butter or margarine in a skillet. add 2 cups coconut, and stir constantly over low heat until golden brown. spread toasted coconut on absorbent paper towel to cool.
• cream 2 tablespoons butter or margarine with softened cream cheese. add milk and sugar alternately, beating well. add vanilla, and stir in 1 3/4 cups of the toasted coconut. ice the cake, and sprinkle with remaining coconut.