Ingredients
– 1 box yellow cake mix
– 1 cup water
– 1/3 cup vegetable oil
– 3 large eggs
– 1 cup shredded coconut
– 1 cup chopped pecans or walnuts
– 1 teaspoon cinnamon
– 8 oz cream cheese, softened
– ½ cup unsalted butter, softened
– 3 cups powdered sugar
– 1 teaspoon vanilla extract
– 2 tablespoons milk (if needed for consistency)
Equipment Needed
– Mixing bowls
– Electric mixer or whisk
– Baking pan (13×9 inches)
– Rubber spatula
– Measuring cups and spoons
– Cooling rack
– Small saucepan (for optional pecan and coconut topping)
Step-by-Step Instructions
To start, preheat your oven to 350 degrees F (175 degrees C). In a large mixing bowl, I combine the yellow cake mix, water, vegetable oil, and eggs. Using my electric mixer, I blend them together until smooth. The batter should be thick and satisfyingly creamy, with a lovely golden hue. Just before adding the other flavors, I fold in the shredded coconut, chopped nuts, and cinnamon. Trust me; it adds a delightful touch to the cake! (See the next page below to continue steps…)