Coco-Nutty Cake

  • 1 pkg. white cake mix
  • 3/4 c. skim milk
  • 1/4 c. margarine, softened
  • 3 eggs
  • 1/4 c. coconut
  • 1/4 c. chopped pecans

Filling/Topping:

  • 1/2 c. coconut
  • 1/2 c. chopped pecans
  • 1/2 c. brown sugar, firmly packed
  • 2 T. flour
  • 2 tsp. cinnamon

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.

  • Yields: 1 9-inch cake
  • Preparation Time: 1 hour, 15 minutes
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