Coconut and Pecan Cake

Hi,

This is my mom's recipe. This was the cake my Dad would take to his office on his birthday every year. I recently have been making it cup cakes for church events and committee meetings when there is a special occasion. By the way, I consider any gathering of friends a special occasion and I'm blessed to have such good friends on the committee I serve on.

My friend Doris, LOVES these cupcakes and asked for the recipe so here it is.

1 batch cake batter

1 batch frosting

1 batch topping

Cake Batter

1 package yellow cake mix (get the good stuff)

1 small package Vanilla Instant Pudding Mix

4 eggs

1/4 cup oil

1 1/2 cup water

1 1/2 cup flake coconut (toasted in the oven)

1 tsp Madagascar Bourbon Vanilla (again, get the good stuff!!)

Blend cake mix, pudding, water, eggs and oil in a bowl or stand mixer. Beat at medium speed for 4 minutes. Stir in the coconut and vanilla. Pour into prepared cupcake liners, 2/3 full and bake according to time/temp on the mix box. Be sure to do the toothpick test to check for doneness.

Let cupcakes cool completely on a wire rack before frosting.

Frosting

1 8oz package cream cheese (softened)

1 pound powdered sugar

1 stick butter (softened) AGAIN - Get the GOOD stuff!!

2 tsp Madagascar Bourbon Vanilla (see previous hints about the good stuff)

Topping

1 cup chopped pecans

1/2 cup flaked coconut

1 to 2 tablespoons butter (I'm not telling you again)

Once the cupcakes are cool, blend the frosting ingredients on medium speed until light and fluffy.

To make the topping, melt the butter in a small nonstick skillet and gently toast the pecans and coconut until just slightly browned. (The butter is going to continue to brown the coconut and pecans so pull it off early... otherwise you will be making more topping.) Let this cool.

Frost the tops of the cupcakes with the cream cheese frosting and dip into the cooled topping.

*** If you want to make this as a layer cake, divide the batter between 3 11-inch square pans that have been prepared and bake according to box time/temp. Make extra frosting and topping so you can put frosting between the layers and pack the topping on the sides and the top.

So BUY THE GOOD STUFF - a lot of times people say theirs didn't taste the same. It really is all about the ingredients. For this recipe I buy a cake mix that has pudding in the mix and add the box in the recipe as well. I only use farm fresh eggs in anything I cook. I use farm fresh butter as well but when I can't get it, I go for the name brand and never use margarine or shortning. Vanilla is a weakness of mine and trust me once you have had the best you'll not be happy with any other. Nielsen-Massey is the brown bottle you see on most cooking shows, it is available at most better gourment and cooking shops, and the family are dear friends of mine.

So that is the recipe for the day. Doris I hope you make it to share with your family but remember when it comes to church events we attend together.... you find something else to bring!!