Coconut Pecan Christmas Cake

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1 (15.25 ounce white cake mix
  • 1 (3.4 ounce vanilla instant pudding mix
  • 5 cups Confectioners' sugar
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1/4 cup Oil

• Nuts & Seeds

  • 1 (14 ounce bag Coconut, sweetened
  • 1 cup Pecans
  • 1 Remaining coconut

• Dairy

  • 1/3 cup Butter
  • 4 oz Cream cheese
  • 2 1/2 tbsp Milk

• Liquids

  • 1 1/3 cups Water

Found on ladybehindthecurtain.com

Ingredients

• 1 (15.25 ounce) white cake mix
• 1 (3.4 ounce) vanilla instant pudding mix
• 1 1/3 cups water
• 4 large eggs
• 1/4 cup oil
• 1 (14 ounce) bag sweetened coconut, divided
• 1 cup pecans, chopped
• 1/3 cup butter, softened
• 4 ounces cream cheese, softened
• 5 cups confectioners sugar
• 2 tablespoons PLUS 1 1/2 teaspoons milk
• 1/2 teaspoon vanilla extract
• For the Topping:
• Remaining coconut (from the 14 ounce bag)

Directions

• Preheat oven to 325°.
• Spray a 10-inch bundt pan with non stick cooking spray and set aside.
• Combine cake mix, pudding mix, water, eggs, and oil.
• Cream together until well combined.
• Stir 1 1/3 cups of the coconut and nuts.
• Pour batter into prepared baking pan.
• Bake 1 hour or when a toothpick is inserted it comes out clean.
• Place of a wire cooling rack for 15 minutes.
• Take out of the pan; place on a wire rack to cool completely.
• Place cake on a cake plate; line the edges around the cake with wax paper.
• Apply frosting on the sides, top and half way down the center.
• Press the remaining coconut into the frosting.
• Store the cake in the refrigerator until ready to serve.
• Cream together the butter and cream cheese.
• Slowly add the confectioners sugar.
• Add the milk and vanilla.
• Beat until creamy.

Nutrition