Coconut Pecan Cream Cake

Coconut Pecan Cream Cake

Cake:
1 box Duncan Hines Moist White Cake Mix
1 (3.9 ounce) package coconut cream instant pudding and pie filling
4 large egg whites, beaten to formed tips
1/2 cup water
1/3 cup vegetable oil
1 cup sour cream
2 cups chopped pecans
1 cup Fresh Frozen Coconut

Frosting:
1 1/2 cups sugar
1 tablespoon white corn syrup
1/2 teaspon salt
1/3 cup cold water
2 egg whites
1 teaspoon pure vanilla extract
1 cup chopped pecans
1 cup Flaked Unsweetened Coconut

Preheat oven to 350 degrees F for metal or 325 degrees F for dark or coated pan.

Grease and lightly flour sides and bottom of pans. This batter will make 1 13″ X 9″ cake or 2 9″ layer cakes.

Combine cake mix and pudding; mix well. Set aside. In a separate bowl mix together, water, oil and sour cream. Add to the dry ingredients. With an electric mixer on low speed blend together until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Now fold in beaten egg whites, pecans and coconut until well blended. Pour batter in pan and bake immediately.

Bake cake for 32 – 35 minutes. Because ovens vary, baking time will also vary. Cake is done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Remove from pan and cool completely before frosting.

Frosting:
Place sugar, corn syrup, salt, water and egg whites in the top of a double boiler. Beat with a handheld electric mixer at low speed for 30 seconds. Place pan over boiling water, making sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 7 minutes. Remove from heat. Add vanilla; beat 2 more minutes.

Quickly fold in pecans and coconut. Quickly frost sides and top of each cooled cake layer that has been placed on a serving plate.

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