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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (153g) Recipe makes 10 servings |
||
| Calories 687 | ||
| Calories from Fat 318 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 35.4g | 54% | |
| Saturated Fat 18.0g | 90% | |
| Monounsaturated Fat 11.3g | ||
| Polyunsaturated Fat 4.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 49mg | 16% | |
| Sodium 468mg | 19% | |
| Potassium 199mg | 5% | |
| Total Carbohydrate 93.4g | 31% | |
| Dietary Fiber 4.2g | 16% | |
| Sugars 73.8g | ||
| Protein 5.5g | 10% | |
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Ingredients
- 1 cup chopped pecans or chopped walnuts
- 1 cup flaked coconut
- 1 (18 1/4 ounce) package German chocolate cake mix
- 1/2 cup butter
- 8 ounces cream cheese
- 1 teaspoon vanilla extract
- 4 cups confectioners' sugar
Directions
1
Preheat oven to 350 degrees F.2
Grease a cake tin.3
Cover the bottom of the cake tin with the chopped pecans and flaked coconut.4
Prepare cake mix as per package instructions.5
Pour over the chopped pecans and flaked coconut.6
Melt butter.7
Add to it the cream cheese, extract and confectione's sugar.8
Stir well, and then pour over the cake bottom.9
Bake for 40-45 minutes or until done.10
Please bear in mind that one cannot test for doneness as the cake will appear sticky even when done.
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Browse similar recipes by category
- Course > Desserts > Cakes
- Main Ingredient > Chocolate
- Main Ingredient > Eggs/Dairy > Cheese
- Main Ingredient > Eggs/Dairy > Eggs
- Main Ingredient > Fruit > Nuts
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Occasion > Taste/Mood > Romantic
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: WiGal
On Jan 25, 2009
Featured in my Thirty ONe Favorites of 2008. Originally posted on Jan. 16, 2008. I have made the same recipe many times, and it is always a hit. My recipe only has 2 cups of powdered sugar.
From: Mrs. Christmas
On Aug 4, 2008
Delicious!!!! My Dad absolutely loves this recipe. I just wish my husband wasn't allergic to coconut! It gets rave reviews from friends and coworkers whenever I make it. I do like to put a cookie sheet in the oven under the pan to catch any overflow that might occur while baking.
From: stacylu
On Dec 15, 2002
Took this cake to a party the first time I made it and was a little frightened at it's appearance. When I flipped it out of the cake pan it kind of sank in the middle and looked like it wasn't quite done cooking. It was though and it tastes FABULOUS if you can ignore how it looks. It's very rich and moist and the coconut and pecans add a nice crunch. Thanks for a great recipe and an interesting conversation piece!
From: Charlotte J
On Jan 30, 2002
Very rich and moist, I love the cr. cheese. You can test this cake with a cake tester. Another keeper!!
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