Ingredients: |
Ingredients: 1 box white cake mix 4 eggs 1 1/2 cups heavy cream 1/2 stick butter, melted 1 (3 1/2 ounce) package instant vanilla pudding mix 2 tsp. vanilla extract or 1 1/2 tsp. vanilla and 1/2 tsp. almond 1 cup chopped pecans 2 cups flaked coconut
Frosting: 2 tbsp. butter, softened 8 ounces cream cheese, softened 1 -2 tbsp. heavy cream 3 cups powdered sugar 1 1/2 cups flaked coconut 1 1/2 – 2 cups chopped pecans to decorate
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Directions: |
Directions:Preheat oven to 350. Prepare two 9-inch round cake pans with nonstick cooking spray. In a large bowl, melt 1/2 stick butter. Add cake mix. In a separate bowl, mix together heavy cream and eggs. Pour eggs and cream into large bowl with cake mix and butter, add vanilla pudding mix and extract beat with a hand mixer on medium-high for 1-2 minutes, until fully blended. Fold in pecans and coconut. Divide batter between two round cake pans. Bake at 350 for 30 minutes, until done. Allow cakes to cool. Prepare frosting. In a large bowl blend together butter and cream cheese using a hand mixer. Add 1/2 cup of powdered sugar and 1 1/2 tablespoons of heavy cream. Mix until smooth. Add remaining powdered sugar, 1/2 cup at a time, blending after each addition – until all 2 1/2 cups have been added. Fold in coconut. Set aside 1 1/2 – 2 cups chopped pecans to decorate. Frost cake and sprinkle chopped pecans to decorate. |