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Ingredients
For the cake:
- 1 package (16 1/4 oz) white cake mix
- 1 1/4 cups buttermilk
- 3 large eggs
- 1/4 cup vegetable oil
- 1 can (3 1/2 oz) flaked coconut
- 2/3 cup toasted chopped pecans
- 3 tablespoons rum (optional)
For the cream cheese frosting:
- 1 package (8 oz) cream cheese, softened
- 1/2 cup butter or margarine, softened
- 1 package (16 oz) powdered sugar
- 2 teaspoons vanilla extract
- 1 cup toasted chopped pecans
Instructions
Prepare the batter
Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. In a large bowl, combine the cake mix, eggs, buttermilk, and vegetable oil. Beat with an electric mixer on medium speed for about 2 minutes, until smooth and well blended.
Add the mix-ins
Fold in the flaked coconut and 2/3 cup of toasted pecans, mixing gently just until evenly incorporated.
Bake
Divide the batter evenly among the prepared pans. Bake for 15–17 minutes, or until a toothpick inserted into the center comes out clean.
Cool and flavor
Allow the cakes to cool in the pans for 10 minutes, then remove and transfer to wire racks to cool completely. If using rum, drizzle about 1 tablespoon over each cake layer and let it soak in for 10 minutes.
Make the frosting
In a medium bowl, beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and continue beating until light and fluffy. Mix in the vanilla extract and the remaining 1 cup of toasted pecans.
Assemble the cake
Spread frosting evenly between the cake layers, then frost the top and sides of the cake. Chill slightly before slicing for cleaner cuts.
