"AMY CAKE" (COCONUT PECAN W/CREAM CHEESE FROSTING)

Provided by Kelly Williams

Categories Cakes

Time 45m

Number Of Ingredients 15

CAKE:
1 box yellow cake mix with the pudding in it
1 box (4 oz.) instant coconut cream pudding mix
4 extra large eggs
1 1/3 c water
1/4 c vegetable oil
1 Tbsp sour cream
1 1/3 c sweetened flaked coconut
1 c chopped pecans
CREAM CHEESE FROSTING:
2 pkg (8 oz. ea.) cream cheese, softened
1 stick real butter, softened
1 Tbsp sour cream
1 tsp vanilla
3-4 c sifted powdered sugar, start with 3 then add more if needed to the consistency and sweetness you desire

Steps:

1. Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans. In mixer on low, blend together cake mix, pudding, eggs, oil, sour cream and water. When blended, beat for 4 minutes. Fold in coconut and nuts. Divide batter between cake pans. Bake for 35 minutes or until a toothpick comes out clean. Cool according to cake box directions. Ice with cream cheese frosting. Decorate if desired.
2. Frosting: In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla and sour cream, then on low, mix in the confectioners' sugar. Scrape sides and bottom as necessary. Frost middle and outside of cake. If frosting is still a little thin, add more powdered sugar or simply pop into the fridge for a bit to firm it up a little. Especially for decorating. Fill pastry bag and chill a little. *Save some aside to tint if decorating is desired. Store cake in the refrigerator.