The hint of coconut and pecans in the crust is reminiscent of both pecan pie
and coconut cream pie. This cake, which is really more like a bar cookie, can sneak
up on you, surprising you with each and every bite. It's a perfect picnic tote-a-long
1 package (18.25 ounces) plain yellow cake mix
tablespoons (1 stick) unsalted butter, melted
1 large egg
1 cup finely chopped
1 cup frozen unsweetened grated coconut, thawed
8 ounces cream cheese, at room temperature
1 teaspoon pure vanilla extract
8 tablespoons (1 stick) unsalted butter,
3 3/4 cups confectioners' sugar, sifted
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 extract 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.
Yield: 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.
Posted by Chyrel at Recipe Goldmine 9/21/2001 12:36 pm.