1 (16.25 ounce) package of white cake mix.
3 large eggs.
1 ¼ cups of buttermilk.
¼ cup of vegetable oil.
1 (3 ½ ounce) can of flaked coconut.
⅔ cup of toasted and chopped pecans.
3 tbsps of rum (optional).
Cream cheese frosting.
Preheat the oven to 350° and grease and flour 3 9 inch round cake pans.
Using an electric mixer, beat together the white cake mix, eggs, buttermilk and vegetable oil for 2 minutes until well combined then stir in the coconut and pecans.
Bake for 15 to 17 minutes. Let cool on the pans before removing to wire racks to cool completely.
If you are using rum, sprinkle the cakes and let stand for 10 minutes.
Spread the cream cheese frosting between the layers and on top and sides of the cake.
Chill for 2 hours and Voila!
Easy, peasy and creamy! The pecans and coconut adds a magnificent flavor the this cake. I’m sure that you will love it!