Ingredients for Amy's Coconut Pecan Cake
- Yellow Cake Mix
- Coconut Cream Pudding Mix
- 4 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 1 cup sweetened shredded coconut
- Pecans
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Amy's Coconut Pecan Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Amy's Coconut Pecan Cake
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, combine one (15.25 ounce) box of yellow cake mix, one (3.4 ounce) package of instant vanilla pudding mix, four large eggs, 1/2 cup vegetable oil, and 1 cup water.
- Beat with an electric mixer on low speed until just combined, then increase speed to medium-high and beat for 4 minutes.
- Gently fold in 1 cup sweetened shredded coconut and 1 cup pecan halves.
- Divide batter evenly among the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- Once cooled, frost with your favorite cream cheese frosting.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
108g
Fat
44g
Carbs
14g
