"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Coconut Pecan Cake Recipe

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This recipe for Coconut Pecan Cake, by , is from The Chappell Hodge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dorothy Chaffin
Added: Friday, July 4, 2008


1 box butter pecan cake mix (Betty Crocker)
1 carton coconut pecan frosting
4 large eggs
2/3 c. canola oil
1 c. water
1/2 c. sugar
1/4 c. butter
1/4 c. buttermilk
1/4 tsp. baking soda
1 tsp. vanilla

Combine cake mix, coconut frosting, eggs, oil, and water. Beat well. Pour into greased tube pan and bake for 350 for 45 minutes. Reduce heat to 300 and bake 15 minutes longer. Do not use Bundt pan. It will be too small.
For the sauce, combine sugar, butter, buttermilk, baking soda, and vanilla. Bring to a boil in a small saucepan and boil for 1 minute. Spoon over cake when cake is cooled.




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