Ingredients:

1 box white cake mix with pudding

3 lg. Eggs

1/4 cup oil

1 teaspoon vanilla extract

1 1/4 cup buttermilk

3 1/2 ounces shredded coconut (about 1 1/2 c; 1/2 a 7 ounces bag)

2/3 cup chopped pecans, toasted

CREAM CHEESE FROSTING:

16 ounces cream cheese, room temperature

1 cup butter, room temperature

32 ounces confectioners’ sugar

2 1/2 teaspoons vanilla extract

Directions:

Step 1: Prepare the oven and preheat to 350 degrees F or 175 degrees C.

Step 2: Apply cooking spray and flour in three 9-inch pans.

Step 3: In a medium mixing bowl, add the cake mix, eggs, oil, buttermilk, and vanilla. Use an electric mixer to mix for about 2 minutes.

Step 4: Add in the pecans and coconut. Stir until well combined.

Step 5: Transfer the mixture into the prepared pans and spread it evenly.

Step 6: Place them inside the preheated oven and bake for 15 to 17 minutes or until a toothpick comes out clean after inserting it in the middle.

Step 7: Remove from the oven and let the pans sit on a wire rack to cool for 10 minutes at room temperature.

To Make the Frosting:

Step 1: In a medium mixing bowl, add the butter and cream cheese. Whisk until well mixed.

Step 2: Add in confectioners’ sugar gradually and beat every addition.

Step 3: Add in vanilla and stir until well blended.

Step 4: Spread the sides, top, and layers of the cooled cakes.

Step 5: Sprinkle toasted pecans on top.

Step 6: Serve and enjoy!