┬░1 package (sixteen.25 oz) white cake mix
┬░three eggs
┬░1 1/4 cup milk
┬░1/four cup vegetable oil
┬░1 (three.five ounce) can flake coconut
┬░2/3 cup toasted chopped pecans
┬░three tablespoons of rum (optional)
┬░Cream cheese frosting:
┬░1 package (eight ounces) tender cream cheese
┬░half c butter
┬░1 package (sixteen ounces) powdered sugar
┬░2 teaspoons of vanilla extract
┬░1 cup roasted chopped pecans
* Preparation : 
Step 1
Beat first four elements on medium speed with an electric powered mixer for two mins. Stir in coconut and pecans.
Pour into three 9-inch round cake pans which have been greased and floured. Bake at 350┬░F for 15 to 17 mins or till a timber stick inserted withinside the middle comes out clean.
Cool in pans on cord racks for 10 mins. Remove from pans, and funky absolutely on cord racks.
Sprinkle every cake layer flippantly with rum, if desired; Let it stand for 10 mins.
Spread the cream cheese among the cake layers, on pinnacle and at the sides. Refrigerate  hours earlier than slicing.
Beat cream cheese and butter on medium velocity with an electric powered mixer till combination is smooth. Gradually upload powdered sugar, whisking till mild and fluffy. Add vanilla and walnuts. Frost cake whilst absolutely cooled.

Leave a comment