Butter Pecan Coconut Cake

Ingredients

• 1 (15.25 ounce) butter pecan cake mix (could use yellow or spice cake mix)
• 2 cups coconut (divided)
• 3 tablespoons butter
• 1 cup pecans (chopped (divided))
• 1 8 ounce cream cheese, softened
• 2 tablespoons butter (softened)
• 3 1/2 cups powdered sugar
• 3 or 4 tablespoons milk
• 1 teaspoon ground cinnamon ((Optional))
• 3/4 cup of the toasted coconut
• 1/4 cup of the chopped pecans

Instructions

1. 1

   Toast the 2 cups of coconut in the 3 tablespoons butter. I do mine in a skillet on top of the stove stirring constantly until coconut is browned.

2. 2

   Prepare the cake mix according to package directions but replace the water called for in the mix with milk. Fold 1 cup of the toasted coconut and 1/2 cup of pecans into cake batter.

3. 3

   Pour batter into 2 greased, round cake pans. Bake in preheated 350-degree oven for 30 minutes.

4. 4

   Let cake layers cool 10 minutes in pans and turn out onto plates. Let cool and frost with recipe below for frosting.

5. 5

   --- Frosting Instructions: ---

6. 6

   Mix cream cheese and butter with mixer. Add in powdered sugar, milk and cinnamon.

7. 7

   Fold in toasted coconut and chopped nuts with spoon. Spread frosting between layers and on top and sides of cake.

8. 8

   Sprinkle remaining 1/4 cup of toasted coconut and remaining 1/4 cup chopped pecans on top of the frosted cake.