Coconut Pecan Cake

• For the cake
• 1 (18 1/4 ounce) box yellow cake mix (I use plain, not with pudding added)
• 1 (4 ounce) package vanilla instant pudding mix
• 1 1/3 cups water
• 4 eggs
• 1/4 cup oil
• 2 cups coconut (divided)
• For the frosting
• 4 tablespoons butter (divided)
• 2 cups coconut (divided)
• 1 (8 ounce) package cream cheese
• 2 teaspoons milk
• 3 1/2 cups confectioners' sugar
• 1 teaspoon vanilla
• 1 cup chopped pecans

1. Preheat oven to 350 degrees.
2. Grease or spray and flour three 9 inch round cake pans.
3. Blend cake mix, pudding, water, eggs, and oil in large mixer bowl.
4. Beat at medium speed 3 minute.
5. Stir in coconut and pecans.
6. Pour in pans and bake for 30 minutes.
7. Place cake on wire racks to cool.
8. To make frosting:
9. Melt 2 T butter in skillet and add 1/2 cup coconut.
10. Stir constantly over low heat until coconut turns golden in color.
11. Spread coconut on paper towels to cool.
12. Cream 2 T butter with cream cheese.
13. Add milk and beat in confectioners sugar gradually.
14. Beat until smooth.
15. Stir in vanilla and remaining 1 1/2 cups coconut.
16. Spread frosting on tops of cake layers.
17. Stack layers and sprinkle the golden coconut on the top frosted layer.

cake, yellow cake, vanilla instant pudding, water, eggs, oil, coconut, frosting, butter, coconut, cream cheese, milk, confectioners, vanilla, pecans

Taken from www.food.com/recipe/coconut-pecan-cake-102890 (may not work)