The surprise is that this cake is reminiscentof both pecan pie and coconut cream pie.
Recipe: Coconut-Pecan SurpriseCake
Crust: 1 (18.25-ounce) package plain yellow cake mix 1/2 cup butter, melted 1 large egg 1 cup finely chopped pecans 1 cup sweetened or unsweetened flaked coconut Filling: 1 (8-ounce) package cream cheese, softened 2 large eggs 1 teaspoon vanilla extract 1/2 cup butter, melted 3 3/4 cups powdered sugar, sifted
Preheat the oven to 350°F (175°C).
For the crust: In a large mixing bowl,beat the cake mix, melted butter, egg, pecans, and coconut onlow speed for about 2 minutes or until nicely combined. Pat thebatter evenly over the bottom of an ungreased 13 x 9 x 2-inchpan, until smooth. Set aside.
For the filling: In a large mixing bowl,beat the cream cheese with an electric mixer on low speed untilfluffy, about 30 seconds. Add the eggs, vanilla and melted butterand beat on medium speed until combined, about 1 minute. Addthe powdered sugar and beat on medium speed until well mixed,about 1 minute more. Pour the filling onto the prepared crustand spread evenly over all.
Bake for 45 to 50 minutes, or until nicelybrowned. The cake’s center should jiggle slightly when pan islightly shaken. Cool completely on wire rack before serving.
Makes 20 servings.
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