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Coconut-Pecan Gooey Butter Cake




Source of Recipe


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Recipe Introduction


Use a chocolate cake mix, and try swirling coconut-pecan frosting in with the cream cheese mixture.


List of Ingredients




Crust
1 package (18.5 ounces) plain yellow cake mix
8 tablespoons (1 stick) unsalted butter, melted
1 large egg
1 cup finely chopped pecans
1 cup frozen unsweetened grated coconut, thawed

Filling
8 ounces cream cheese, at room temperature
2 large eggs
1 teaspoon pure vanilla extract
8 tablespoons (1 stick) unsalted butter, melted
3 3/4 cups confectioners' sugar, sifted



Recipe



Place a rack in the center of the oven and preheat the oven to 350 degrees F. Set aside an ungreased 13 X 9-inch pan.

For the crust, place the cake mix, melted butter, egg, pecans, and coconut in a large mixing bowl. Blend with an electric mixer on low speed for 2 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The batter should come together in a ball. With your fingertips, pat the batter evenly over the bottom of the pan, smoothing it out with your fingers until the top is smooth. Set the pan aside.

For the filling, place the cream cheese in the same mixing bowl that was used to make the crust, and with the same beaters (no need to clean either) blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the eggs, vanilla and melted butter and beat on medium speed for 1 minute. Stop the machine and add the confectioners' sugar. Beat on medium speed until the sugar is well incorporated, 1 minute more. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Pour the filling onto the crust and spread with the rubber spatula so that the filling covers the entire surface and reaches the sides of the pan. Place the pan in the oven.

Bake the cake until it is well browned but the center still jiggles when you shake the pan, 45 to 47 minutes. Remove the pan from the oven and place it on a wire rack to cool, 30 minutes. Cut into squares and serve.

Makes 20 servings.

* Store this cake, covered in aluminum foil, at room temperature for up to 4 days or in the refrigerator for up to 1 week. Or freeze it, wrapped in foil for up to 3 months. Thaw the cake overnight in the refrigerator.