*Ingredients :
+cake:
°1 package (16.25 oz) white cake mix
°3 large eggs
°1 1/4 cup milk
°1/4 cup vegetable oil
°1 (3.5 ounce) can flake coconut
°2/3 cup toasted chopped pecans
°3 tablespoons of rum (optional)
°Cream cheese frosting:
°1 package (8 ounces) soft cream cheese
°1/2 cup softened butter
°1 package (16 ounces) powdered sugar
°2 tsp vanilla extract
°1 cup roasted chopped pecans
*Prepare :
Step 1
Beat the first 4 ingredients on medium speed with an electric mixer for 2 minutes. Stir in coconut and pecans.
Pour 3 9-inch round cake pans that have greased and floured. Bake at 350°F for 15 to 17 minutes or until a wooden stick inserted in the center comes out clean.
Cool in pans on wire racks for 10 minutes. Remove from pans, and cool completely on wire racks.
Sprinkle each cake layer evenly with rum, if desired; Let it stand for 10 minutes.
Spread the cream cheese between the cake layers, on top and on the sides. Refrigerate two hours before slicing.
Beat cream cheese and butter on medium speed with an electric mixer until smooth. Gradually add powdered sugar, whisking until light and fluffy. Add vanilla and walnuts. Frost cake when completely cooled.
Enjoy !
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