~ COCONUT PECAN CAKE ~

~ Coconut Pecan Cake ~ image

Provided by Cassie * @1lovetocook1x

Categories Cakes

Number Of Ingredients 12

1 box(es) ( 15.25) ounce, betty crocker super moist - butter pecan cake
1/2 cup(s) vegetable oil
1 package(s) coconut instant pudding
1/2 cup(s) flaked coconut
4 large eggs
1 teaspoon(s) coconut extract
FROSTING
1-8 ounce - cool whip
11/2 cup(s) cold milk
1 box(es) cheesecake instant pudding or could use coconut
1/2 cup(s) coconut
1 teaspoon(s) coconut extract

Steps:

Preheat oven to 350 degree F. Spray a 9 inch bundy pan with spray which contains flour. Set aside.
Mix all cake ingredients in a large bowl, until well incorporated.
Pour batter evenly into prepared pan.
Bake for 40 - 45 minutes or until pick comes out clean. Cool on rack about 10 min, remove cake from pan and finish cooling. Place on serving dish. Frost.
Make frosting: In a med bowl , beat pudding, milk, coconut and extract until thick, fold ij whipped topping - Chill until ready to use.
Frost cooled cake and refrigerate. Remove 30 min or so before serving. I let everyone add their own topping, this way all I am keeping cold is the topping.
Can serve with a sprinkle of pecans...Enjoy!