Don't judge a cake's difficulty by it's elegant appearance. Simply add a handful of pecans and coconut to the Duncan Hines Classic White Cake Mix, top with toasted coconut––voilà, your Easy Cream Cake is ready!
- 1 pkg Duncan Hines® Moist Deluxe® Classic White Cake Mix
- 3 large egg whites
- 1 1/3 cups half-and-half
- 2 tbsp vegetable oil
- 1 cup flaked coconut, finely chopped
- 1/2 cup finely chopped pecans
- 2 tubs Duncan Hines® Creamy Home-Style Cream Cheese Frosting
- toasted coconut
- Preheat oven to 350°F. Grease and flour three 8-inch round pans.
- Combine cake mix, egg whites, half-and-half, oil coconut and pecans in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes. Pour into pans.
- Bake at 350°F 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool following package directions.
- To assemble, place one cake layer on serving plate. Spread with 3/4 cup frosting. Place second cake layer on top. Spread with 3/4 cup frosting. Top with third layer. Spread remaining frosting on top and sides of cake. Garnish with toasted coconut, if desired.
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