Coconut Pecan Cake

Ingredients

For the cake

• 1 (18 1/4 ounce) box yellow cake mix (I use plain, not with pudding added)

• 1 (4 ounce) package vanilla instant pudding mix
• 1 1/3 cups water
• 4 eggs
• 1/4 cup oil
• 2 cups coconut (divided)

For the frosting

• 4 tablespoons butter (divided)
• 2 cups coconut (divided)

• 1 (8 ounce) package cream cheese
• 2 teaspoons milk
• 3 1/2 cups confectioners' sugar
• 1 teaspoon vanilla
• 1 cup chopped pecans

Directions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Grease or spray and flour three 9 inch round cake pans.

3. 3

   Blend cake mix, pudding, water, eggs, and oil in large mixer bowl.

4. 4

   Beat at medium speed 3 minute.

5. 5

   Stir in coconut and pecans.

6. 6

   Pour in pans and bake for 30 minutes.

7. 7

   Place cake on wire racks to cool.

8. 8

   To make frosting:.

9. 9

   Melt 2 T butter in skillet and add 1/2 cup coconut.

10. 10

    Stir constantly over low heat until coconut turns golden in color.

11. 11

    Spread coconut on paper towels to cool.

12. 12

    Cream 2 T butter with cream cheese.

13. 13

    Add milk and beat in confectioners sugar gradually.

14. 14

    Beat until smooth.

15. 15

    Stir in vanilla and remaining 1 1/2 cups coconut.

16. 16

    Spread frosting on tops of cake layers.

17. 17

    Stack layers and sprinkle the golden coconut on the top frosted layer.