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Ingredients — Cake:
- 3 large eggs
- 1 (16.25-oz) package white cake mix
- 3 tablespoons rum (optional)
- 1 can (3.5 oz) flaked coconut
- 2/3 cup chopped pecans, toasted
- 1 1/4 cups buttermilk
- 1/4 cup vegetable oil
Ingredients — Cream Cheese Frosting:
- 1 cup chopped pecans, toasted
- 1 (16-oz) package powdered sugar
- 2 teaspoons vanilla extract
- 1/2 cup butter or margarine, softened
- 1 (8-oz) package cream cheese, softened
Instructions:
- Preheat the oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
- In a large bowl, beat the cake mix, eggs, buttermilk, and vegetable oil with an electric mixer on medium speed for 2 minutes.
- Stir in the flaked coconut and 2/3 cup toasted pecans.
- Divide the batter evenly among the prepared pans.
- Bake for 15–17 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- If using rum, sprinkle it evenly over each cake layer and let rest for 10 minutes.
- In another bowl, beat the cream cheese and butter until smooth.
- Gradually add the powdered sugar, beating until light and fluffy.
- Mix in the vanilla extract and the remaining chopped pecans.
- Spread frosting between the cake layers, then frost the top and sides.
- Refrigerate the cake for at least 2 hours before slicing and serving.
