Arcadia Park United Methodist Church'S Toasted Coconut Cake

• 2 c. shredded sweetened coconut
• 6 Tbsp. butter
• 1 yellow cake mix
• 2 tsp. milk
• 3 to 3 1/2 c. powdered sugar
• 1 c. chopped pecans
• 1 (8 oz.) pkg. cream cheese
• 1 tsp. vanilla

1. Melt 3 tablespoons of butter in a saute pan or skillet over medium heat; allow the remaining portion to soften at room temperature.
2. Add the coconut and pecans to skillet and stir constantly until the mixture is golden brown (watch carefully not to scorch it).
3. Remove with a slotted spoon and drain on paper towel.
4. Mix the cake mix according to package directions, adding 1 cup of the toasted coconut and pecans.
5. Divide the batter among three 8-inch round pans and bake and cool according to package directions.
6. The extra layer seems to make the cake moist and "special."

coconut, butter, yellow cake, milk, powdered sugar, pecans, cream cheese, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=366245 (may not work)