My mom made this cake and I fell in love with it, yummmmy! This cake is super moist and delicious, I give it a 5 star rating. I wanted to put pecan pieces on top but then my taste test dummies wouldn't have tried it. The recipe is on the back of the coconut creme pie filling, except for adding 1/2 cup of Half & Half. My mom added it because she had it left over in her fridge and wanted to use it before it went bad. I'm glad she did but next time just freeze 1/4 of a cup of Half & Half in small disposable cups. After they are frozen just place the cups in a zipper baggie labeled 1/4 cup Half & Half and then you can
pull out, what you need, when you need it.
Coconut Creme Cake 1 can (21oz) Coconut Creme Pie Filling 2 eggs 1/2 cup of Half & Half 1 box yellow cake mix 1/2 cup of brown sugar Pecans Pats of Parkay butter
Pre-heat the oven to 350 degrees and spray a 9 x 13 pan with oil spray. Mix the pie filling, eggs and Half & Half together. Add the cake mix. Pour the mixture into the pan, sprinkle with brown sugar, add pecans and pats of Parkay butter. Bake according to the directions on the cake box. I baked mine for 29 minutes and it is perfect.