Amazon.com Widgets
RecipesNow.com
Subscribe to our FREE eMail Newsletter!   See the HTML Version of
the Latest NewsLetter!
First Name: eMail:
  HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut
Home : Desserts : Cakes : Coconut Pecan Cream Cake

Save To My Favorites Save to Recipe Box!
Rate This! Rate This Item!
Review It Write A Review!
Send to a friend! Send To A Friend!
Printer Friendly Version Print It Out!
Report A Bad Link! Report A Bad Link!
Share On Facebook
Share On Twitter
Coconut Pecan Cream Cake

Contributed by: Joy White of TeeterKats Kitchen

Tasty and moist. Yummy. If you like coconut and pecans, you will surely savor every bite of this delectable cake. It is one of my own kitchen creations.

Ingredients:

  • Cake:

    • 1 box Duncan Hines Moist White Cake Mix
    • 1 (3.9 ounce) package coconut cream instant pudding and pie filling
    • 4 large egg whites, beaten to formed tips
    • 1/2 cup water
    • 1/3 cup vegetable oil
    • 1 cup sour cream
    • 2 cups chopped pecans
    • 1 cup Fresh Frozen Coconut

  • Frosting:

    • 1 1/2 cups sugar
    • 1 tablespoon white corn syrup
    • 1/2 teaspon salt
    • 1/3 cup cold water
    • 2 egg whites
    • 1 teaspoon pure vanilla extract
    • 1 cup chopped pecans
    • 1 cup Flaked Unsweetened Coconut

Directions:

Cake:

Preheat oven to 350 degrees F for metal or 325 degrees F for dark or coated pan.

Grease and lightly flour sides and bottom of pans. This batter will make 1 13" X 9" cake or 2 9" layer cakes.

Combine cake mix and pudding; mix well. Set aside. In a separate bowl mix together, water, oil and sour cream. Add to the dry ingredients. With an electric mixer on low speed blend together until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Now fold in beaten egg whites, pecans and coconut until well blended. Pour batter in pan and bake immediately.

Bake cake for 32 - 35 minutes. Because ovens vary, baking time will also vary. Cake is done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Remove from pan and cool completely before frosting.

Frosting:

Place sugar, corn syrup, salt, water and egg whites in the top of a double boiler. Beat with a handheld electric mixer at low speed for 30 seconds. Place pan over boiling water, making sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 7 minutes. Remove from heat. Add vanilla; beat 2 more minutes.

Quickly fold in pecans and coconut. Quickly frost sides and top of each cooled cake layer that has been placed on a serving plate.

Frosting Yield:

This recipe is enough for a two layer cake.


 Search
 Categories
 Featured

 Links
 • Send an eCard
 • Play Games
 • Take a Poll
 • WebMaster$!
 • Contact WebAdmin!


More search options
HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut
Shop4WebHost.com All material copyright 2001 - 2016 Link To Us RSS Feeds PlugBoard Privacy Policy EBORecipes.com





Free Craft & Gift Banner Advertising by Craft Site Medic