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A whole 9x13 inch Coconut Pecan Topped Cake with a golden-brown, rich topping, cooling on a wire rack.

Coconut Pecan Topped Cake

A delightful and comforting cake topped with sweetened coconut and pecans, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake Base
  • 1 box yellow or white cake mix Choose your favorite!
  • 1 each Ingredients listed on the box Usually includes eggs, oil, and water.
Topping
  • 1/2 cup unsalted butter Gives it that rich flavor!
  • 1/2 cup granulated sugar To sweeten the topping.
  • 1/2 cup evaporated milk For creaminess.
  • 1 tsp vanilla extract A little magic!
  • 1 cup shredded sweetened coconut For a tropical twist.
  • 1 cup chopped pecans or walnuts Adds that lovely crunch.

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C).
  2. Grease a 9x13 inch pan or line it with parchment paper.
  3. In a large mixing bowl, prepare the cake batter according to the package instructions.
Topping Preparation
  1. In a medium saucepan, melt the unsalted butter over medium heat.
  2. Stir in the granulated sugar, evaporated milk, and vanilla extract. Cook until it just starts to bubble, about 2 to 3 minutes.
  3. Remove from heat and mix in the shredded coconut and chopped nuts.
Assembly and Baking
  1. Spoon the warm topping evenly over the cake batter and gently press it down.
  2. Bake for 30 to 35 minutes, or until the top turns golden brown and a toothpick inserted comes out clean.
  3. Let the cake cool completely in the pan on a wire rack.
  4. Slice and serve as is, or add a scoop of vanilla ice cream on top.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 10-15 seconds. The cake can be made ahead of time and often tastes better the next day.