Email to Wendy T      

Recipe Categories: WendyIA's HOME PAGEAmishRecipes APPETIZERS Asparagus AsparagusLasagna BabyShowerRecipes Bake_off_cookiesdesserts BarsandBarcookies BBQ BEVERAGES BeveragesWithAlcohol Biscotti Biscuits Bisquickrecipes BloggerRecipes BREAD BreadMachineRecipes BREAKFAST BreakfastBreads Brownies Brunch BurgerstoBragAbout Cakes CAKESandPIES CampingandCrabbing CANDY Candy CannedTunaSalmon Carlie_Projects CASSEROLES CelebrityRecipes Cheesecakes Chicken Chocolate ChristmasCandiesandtreats Cobblers COFFEECAKES CoffeeDrinks ComfortFoods COOKIES CookingTipsandInstructions CookOffWinners CopyCatRecipes CrackerBarrel CROCKPOT Cultural Cupcakes DeepFatFried DESSERTS DiabeticRecipe DietingFoods Entree FallRecipes FISHandSEAFOOD Fondues Frostings FRUIT FruitSpreads Fudges GermanFood GordylovesSpam Grilling Halloween Hawaiian HolidayDinners HomemadeHealth Household_Cleaners Icecream IceCreamToppings INANDOUTOFTHEKITCHEN INeedToTryThese JAMSandJELLIES JelloSalad Kahlua Kids LayeredDessert MainDishPies Makeyourownmixes MEATS MexicanFood Mixesforgiftgiving Muffins NonFoodRecipes Norwegian OneDishMeals OregonCoastMeals PamperedChefRecipes PASTA Pies Pizzas POPCORN PorkChops Potatoes PUDDING Quiches Recipeexchange Recipesforblog Rhurbarb RICE SALADandDRESSING SaladDressings Salads SANDWICHES SAUCES Seafood SideDishes SNACKS SOUPSandSTEWS Soupsbycrockpot Spreadsanddips SweetRolls Thanksgiving Topsecretrecipes TupperwareRecipes VEGETABLES VEGETARIAN WendysFavorites WhatAmandaandTaylorlove What_Carlie_Loves

Coconut Pecan Gooey Butter Cake

List of Ingredients




1 (18.5-ounce) package plain yellow cake mix
1/2 cup unsalted butter, melted
1 large egg
1 cup finely chopped pecans
1 cup frozen unsweetened grated coconut, thawed
Filling:
1 (8-ounce) package cream cheese, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup unsalted butter, melted
3 3/4 cups powdered sugar, sifted

1.Place a rack in the center of the oven and preheat the oven to 350*F (175*C). Set aside an ungreased 13 x 9 x 2-inch pan.
2.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.
3.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 powdered 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.
4.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.

Recipe