COCONUT-PECAN SNACK CAKE
This recipe is the slightly modified version of one I found in a crazy little book called "The Sweet Potato Queens' Big-Ass Cookbook and Financial Planner". No kidding! It's easy and has such a surprising twist in preparation which is the secret to it being so moist. I call it a snack cake because it doesn't need to be iced. Enjoy!
Provided by nanpie
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Lightly grease and flour 1 13x9 sheet cake pan.
- Add boxed cake mix to large mixing bowl, make a well in the center.
- Add eggs, oil and water to the well.
- Mix on low speed 30 seconds, then medium speed for 1 minute.
- Add entire contents of tub of frosting to the batter.
- Mix frosting into batter on medium speed for 1 additional minute.
- Pour batter evenly into prepared pan.
- Bake for approximately 40-45 minutes or until edges of the cake have begun to pull away from the pan and the center is set.
- Cool in and serve from pan.
Nutrition Facts : Calories 406.9, Fat 19.8, SaturatedFat 5, Cholesterol 62.9, Sodium 378.6, Carbohydrate 52.9, Fiber 1.4, Sugar 33.2, Protein 4.5
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Pinamang Bonsu
[email protected]I love this cake! It's so moist and flavorful. The coconut and pecan topping is the perfect addition.
Motilal Nepali
[email protected]This cake is delicious! The coconut and pecan topping is amazing. I will definitely be making this again.
Croft Lara
[email protected]I've made this cake several times and it always turns out great. It's a favorite of my friends and family.
Rana Ali Kingaa
[email protected]This cake was so easy to make and it turned out perfect! I used a bundt pan and it baked evenly. The coconut and pecan topping was the perfect finishing touch.
Precious Osarugue
[email protected]This coconut pecan snack cake was a hit with my family! The cake was moist and flavorful, and the coconut and pecan topping added a nice crunch. I will definitely be making this again.