Ingredients
- 1 box white cake mix (with pudding in the mix)
- 1 cup buttermilk
- ½ cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut
- ½ cup chopped pecans
- 1 (8 oz) package cream cheese, softened
- ½ cup unsalted butter, softened
- 1 tsp vanilla extract
- 4 cups powdered sugar
- ½ cup chopped pecans (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix cake mix, buttermilk, oil, eggs, and vanilla until well combined and smooth (about 2 minutes).
- Fold in shredded coconut and chopped pecans.
- Divide batter evenly between the prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then remove to wire racks to cool completely.
Frosting:
- Beat cream cheese and butter together until smooth and creamy.
- Add vanilla extract and gradually mix in the powdered sugar until fluffy.
- Frost between cake layers, top, and sides.
- Sprinkle top with the remaining chopped pecans.
Wanna add a twist like pineapple, toasted coconut, or a rum glaze? Let me know!