Caramel Cream Cake

Name: Caramel Cream Cake
Ingredients: 1 cup finely chopped sweetened flaked coconut; 1 cup finely chopped pecans, toasted; 1 cup sweetened flaked coconut, toasted; Garnishes: raspberries, fresh mint sprig

4 ingredients

3 steps

Ingredients

1 cup finely chopped sweetened flaked coconut
1 cup finely chopped pecans, toasted
1 cup sweetened flaked coconut, toasted
Garnishes: raspberries, fresh mint sprig

Directions

1

Stir 1 cup finely chopped coconut into Pecan Pie Cake Batter; spoon batter into 3 greased and floured 9-inch cake pans.
2

Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
3

Spread Pecan Pie Filling between layers. Spread Cream Cheese Frosting on top and sides of cake. Sprinkle top and sides with toasted pecans and toasted coconut. Garnish, if desired.

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