Rating: 4 stars
15 Ratings
  • 5 star values: 9
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  • 1 star values: 3

This three-layer butter cake has a pecan-pie filling in between the cake layers, a rich cream cheese frosting, and a topping of sweet coconut and chopped pecans.  It's a great dessert for holiday entertaining.

Recipe by Southern Living December 2006

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Credit: Tine Cornett

Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Yield:
Makes 12 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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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