Ingredients
Method
Prepare the Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the cake mix, buttermilk, vegetable oil, and eggs. Beat on medium speed for 2 minutes until well blended.
- Fold in the shredded coconut and chopped pecans into the batter until evenly distributed.
- Pour the batter evenly into the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks.
Prepare the Frosting
- In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, mixing until fully combined and fluffy.
- Stir in the vanilla extract.
Assemble the Cake
- Once the cakes are completely cool, place one layer on a serving plate.
- Spread a generous amount of frosting on top of the first layer.
- Place the second layer on top and frost the top and sides of the cake with the remaining frosting.
- Sprinkle toasted coconut on top of the frosted cake for garnish.
Nutrition
Notes
For a richer flavor, let the frosted cake sit in the refrigerator for a few hours before serving. This cake can also be made a day in advance to enhance the flavors.