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Ingredients

1 (18.25 ounce) package moist white cake mix 1 ¼ cups water 4 eggs ½ 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 ½ cups confectioners' sugar ½ teaspoon vanilla extract

Nutrition Info

468.7 calories carbohydrate: 55.3 g cholesterol: 61.8 mg fat: 26.6 g fiber: 2.5 g protein: 4.8 g saturatedFat: 10.7 g servingSize: - sodium: 306.2 mg sugar: 44.8 g transFat: : - unsaturatedFat: : -

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.

9 x 13 inch cake

Delicious coconut pecan cake with cream cheese toasted coconut frosting. Fruitcake