1 ¼ cups sweetened shredded coconut
1 cup chopped pecans
1 package Duncan Hines German Chocolate Cake (add eggs, water and oil per package directions)
1 stick butter
1 8 oz. package cream cheese
1 1 lb. box confectioners’ sugar
Preheat oven to 350 degrees. Lightly grease 9 x 13 inch pan. Sprinkle coconut on bottom of pan followed by the pecans. Combine the cake mix and its ingredients per package directions. Pour evenly over coconut/pecans. Place butter and cream cheese in microwave safe bowl and heat for 1 minute. Using electric mixer, beat butter and cream cheese for 1 minute at medium speed. Slowly add the confectioners’ sugar, beating for another 2 minutes at medium speed. Slowly pour mixture evenly over top of cake mixture. Place in oven and bake 40 to 45 minutes. Edges of cake should be firm to the touch but the middle will jiggle somewhat. Do not overbake. Let cool on wire rack for 20 to 30 minutes before serving. Enjoy!
-Use butter for this recipe. Margarine does not set up as well.
-Walnuts can be substituted for the pecans.
-Packaged or frozen coconut can be used.
-Low fat cream cheese can be substituted for regular cream cheese.
-Store any leftover cake covered in the refrigerator.
-You can make this recipe into cupcakes. Use cupcake liners and add each layer the same as the cake then place a small amount of filling on top. Bake according to package directions for cupcakes.
Aging Tree’s resident foodie.