Coconut Pecan Cake

1 box of Duncan Hines Moist Deluxe French Vanilla Flavor

One 8- ounce package cream cheese, softened
1 box powdered sugar
1 stick margarine, room temperature (1/4 lb)
1 teaspoon vanilla
1-1/2 cups chopped pecans
3/4 cup Angel Flake coconut
Three 9 inch cake pans

Preheat oven to 350F. Make cake mix according to directions on box. Pour into cake pans. Cook about 20 to 25 minutes or until golden brown. Let cool after removing them from oven.

To prepare icing: Using a mixer, cream margarine, cream cheese and sugar (adding sugar a little at a time) together. Add vanilla, mix well then add pecans and coconut. Stir well with spoon. Spread icing on cake and between layers of cake. Serve next day.

Serves about 12-15

Return To:

Cajun Country -- New Iberia, Louisiana