Ingredients
Cake:
1 box white cake mix, I used Betty Crocker
1 tsp Vanilla Extract
1 ¼ cup Buttermilk
3 large eggs
¼ cup Oil
1 ½ cup Coconut, shredded
½ to ¾ cup Pecans, chopped
Frosting:
16 ounces Cream Cheese, softened
1 cup butter, unsalted and softened
2 tsp Vanilla Extract
4 cups Confectioners Sugar
Instructions
Preheat the oven to 350*
Grease and flour 2-9 inch round cake pans
In a large bowl combine the cake mix, eggs, oil, Buttermilk and Vanilla Extract and beat well
Fold the Coconut and the pecans into the batter
Pour the batter into the two prepared baking pans, evenly
Bake for 22 to 25 minutes, until a toothpick comes out clean
Remove, set aside and cool to room temperature
Once the cakes are cooled, remove from the pans
In a medium bowl combine the Cream Cheese, butter, Vanilla and the Confectioners Sugar, beat until smooth
Place one cake layer on a cake plate, cover the top with frosting
Place the second cake layer on top of the frosted first layer and top with frosting
Frost the sides of the cake
OPTIONAL:
You can sprinkle chopped pecans and toasted coconut on the top of the cake if desired
Enjoy!
Nutrition Information:
YIELD: 6 SERVING SIZE: 1
Amount Per Serving: CALORIES: 1152 | TOTAL FAT: 81g | SATURATED FAT: 42g | TRANS FAT: 0g | UNSATURATED FAT: 33g | CHOLESTEROL: 253mg | SODIUM: 477mg | CARBOHYDRATES: 99g | FIBER: 3g | SUGAR: 90g | PROTEIN: 12g