Ingredients: |
Ingredients: Crust:
1 Package plain yellow cake mix
8 Tablespoons (1 stick) butter, melted
1 large egg
1 cup finely chopped pecans
1 cup frozen grated coconut, thawed
Filling:
1 Package (8 Ounces) Cream Cheese, at Room Temperature
2 large eggs
1 teaspoon pure vanilla extract
8 tablespoons (1 stick) butter, melted
3 3/4 cups of confectioner sugar
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Directions: |
Directions:Preheat oven to 350 Degrees, grease a 13 x 9 pan and set aside.
For the crust:
Place the cake mix, melted butter, eggs, pecans, and coconut in large mixing bowl. blend with an electric mixer on low for two minutes. Batter should come together in a ball. With your fingertips, spread evenly over the bottom of the pan, smoothing it out. Set aside.
For the Filling:
Place the cream cheese in the mixing bowl that was used to make the crust, and with the same beaters (no need to clean either) blend with an electric mixer on low speed until fluffy, 30 seconds. Add eggs, vanilla, and melted butter and beat on medium speed for 1 minute. Stop the machine and add the confectioners sugar. Beat on medium until the sugar is well incorporated, 1 minute or so. Pour the filling onto the crust and spread with the rubber spatula so that the filling covers the entire surface and reaches the sides of the pan.
Place in the over. Bake until cake is well browned but the center still juggles when you shake the pan, 45-47 minutes. Remove the pan from the over and place it on a wire rack to cool, 30 minutes. Cut into squares and serve |
Personal
Notes: |
Personal
Notes: I use disposable aluminum pans, so that I can easily transport the whole tray and people can cut their own slices. Also, that helps on the clean up and I don't have to worry about getting my dish back after I bring it to a potluck.
I brought 4 trays of this to a family reunion and it was a big hit!
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This recipe for Coconut-Pecan Gooey Butter Cake is from