Ingredients
Cake:
1 box white cake mix, I used Betty Crocker
1 teaspoon vanilla extract
1 ¼ cup buttermilk
3 large eggs
¼ cup oil
1 ½ cups coconut, grated
½ to ¾ cup pecans, chopped
Icing:
16 ounces cream cheese, softened
1 cup butter, unsalted and softened
2 teaspoons vanilla extract
4 cups icing 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
Stir the coconut and pecans into the batter
Pour the batter evenly into the two prepared pans
Bake for 22 to 25 minutes, until a toothpick comes out clean
Remove, set aside and let cool to room temperature
Once the cakes have cooled, remove from the molds
In a medium bowl, combine cream cheese, butter, vanilla and icing sugar, beat until smooth
Place a layer of cake on a cake plate, cover top with frosting
Place the second layer of cake on top of the first frosted layer and top with frosting
Frost the sides of the cake
OPTIONAL:
You can sprinkle chopped pecans and toasted coconut on top of the cake if you like
Enjoy!
Nutrition Information:
YIELD: 6 SERVING: 1
Amount per serving: CALORIES: 1152 | TOTAL FAT: 81g | SATURATED FATS: 42g | TRANS FAT: 0g | UNSATURATED FATS: 33 g | CHOLESTEROL: 253mg | SODIUM: 477mg | CARBOHYDRATES: 99g | FIBER: 3g | SUGAR: 90g | PROTEIN: 12g