Ingredients
For the Cake:
1 cup buttermilk
1 box white cake mix
1/2 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
1/2 cup sweetened shredded coconut
1/2 cup chopped pecans
For the Cream Cheese Frosting:
1/2 cup unsalted butter, softened
8 ounces cream cheese, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans (for garnish)
Instructions
Preheat Your Oven: Set your oven to 350°F (175°C). Grease and lightly flour three 9-inch round cake pans to prevent sticking.
Prepare the Cake Batter: In a large bowl, combine the cake mix, buttermilk, vegetable oil, eggs, and vanilla extract. Beat on low speed for 30 seconds, then on medium speed for 2 minutes, until the batter is smooth and well-blended.
Fold in Coconut and Pecans: Gently fold in the shredded coconut and chopped pecans until they are evenly distributed throughout the batter.
Bake the Cakes: Divide the batter evenly among the prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for about 10 minutes, then carefully remove them from the pans and transfer to a wire rack to cool completely.
Make the Cream Cheese Frosting: In a mixing bowl, beat the softened cream cheese and butter until light and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Mix in the vanilla extract until the frosting is smooth and fluffy.
Assemble the Cake: Once the cake layers are completely cooled, spread a generous layer of frosting on top of the first layer. Stack the second layer on top and repeat, then add the final layer. Frost the top and sides of the cake evenly.
Garnish and Serve: Sprinkle the remaining chopped pecans on top of the cake for decoration.
Enjoy.