Caramel Cream Cake

Prep: 20 min., Bake: 25 min.

Yield: Makes 12 servings

Ingredients

• 1  cup  finely chopped sweetened flaked coconut
• 1  recipe Pecan Pie Cake Batter
• 1  recipe Pecan Pie Filling
• 1  recipe Cream Cheese Frosting
• 1  cup  finely chopped pecans, toasted
• 1  cup  sweetened flaked coconut, toasted
• Garnishes: raspberries, fresh mint sprig

Preparation

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

2. 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.

3. 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.