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Sometimes all I want is a simple white cake with a little crunch. When I do, I make Coco-Nutty Cake. This cake combines the simplicity of store bought cake mix with an elegant stripe of crunchy nuts and coconut swirling along the center. Add a crumb topping and you're set.
I suggest using a 9-inch spring form pan. However, you can also make this cake in a bundt pan or 10-inch ring pan. I find that the spring form pan makes removing the cake easier and presentation a snap. If you do use one of the other pans, make sure that you grease and flour them generously to help when it comes time to remove them.
Even though this is a simple cake, it is highly appropriate for entertaining and lends itself well to being served with whipped cream or chocolate topping. If you have fresh blueberries or raspberries, they can also add a splash of color and sweetness to this dessert. By itself or with accompaniments, it's sure to impress.
Heat oven to 350 degrees. Lightly spray 9-inch spring form pan with cooking spray.
Mix the cake mix, milk, margarine and eggs in a large bowl. Beat at high speed for 2 minutes. Add the 1/4 c. coconut and 1/4 c. pecans; stir to combine.
To make the filling/topping, mix together the 1/2 c. coconut, 1/2 c. pecans, brown sugar, flour and cinnamon in a separate bowl. Reserve 1/2 c. of the mixture for the topping.
Pour 1/2 of the cake batter into the prepared pan. Sprinkle the filling evenly over the cake mix. Carefully pour the remaining cake batter over the filling. Sprinkle with the 1/2 c. reserved topping.
Bake for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 30 minutes, then remove from pan. Cool completely. Serve alone or with desired toppings.