Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 12 Servings
I love this cake so much! Oh, man, this is a must-try! I have tried a lot of recipes for cakes but this one surely will always be my favourite!
Ingredients:
1 box white cake mix with pudding
3 large Eggs
1/4 cup oil
1 teaspoon vanilla extract
1 1/4 cups buttermilk
3 1/2 ounces shredded coconut (about 1 1/2 c; 1/2 a 7 ounces bag)
2/3 cup chopped pecans, toasted
CREAM CHEESE FROSTING:
16 ounces cream cheese, room temperature
1 cup butter, room temperature
32 ounces confectioners’ sugar
2 1/2 teaspoons vanilla extract
Directions:
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Apply cooking spray and flour on three 9-inch pans.
Step 3: In a large mixing bowl, add the cake mix, eggs, oil, buttermilk, and vanilla extract. Use a stand mixer to beat for about 2 minutes or until well mixed.
Step 4: Add the pecans and coconuts. Stir until well mixed.
Step 5: Transfer the mixture into the prepared pans and spread it evenly.
Step 6: Place the pans inside the preheated oven and bake for about 15 to 17 minutes or until a toothpick comes out clean after inserting it in the middle.
Step 7: Remove the cakes from the oven and allow them to cool on wire racks for at least 10 minutes.
Step 8: Remove the cakes from the pan and allow them to cool completely at room temperature.
Step 9: In a medium mixing bowl, add the butter and cream cheese. Stir until well mixed.
Step 10: Add the confectioners’ sugar and stir until well mixed.
Step 11: Add the vanilla and stir until well blended.
Step 12: Frost the cakes all over.
Step 13: Add toasted pecans on top.
Step 14: Serve and enjoy!
Ingredients
- 1 box white cake mix with pudding
- 3 large Eggs
- 1/4 cup oil
- 1 teaspoon vanilla extract
- 1 1/4 cups buttermilk
- 3 1/2 ounces shredded coconut (about 1 1/2 cups; 1/2 a 7 oz bag)
- 2/3 cup chopped pecans, toasted
- CREAM CHEESE FROSTING:
- 16 ounces cream cheese, room temperature
- 1 cup butter, room temperature
- 32 ounces confectioners' sugar
- 2 1/2 teaspoons vanilla extract
Instructions
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Apply cooking spray and flour on three 9-inch pans.
Step 3: In a large mixing bowl, add the cake mix, eggs, oil, buttermilk, and vanilla extract. Use a stand mixer to beat for about 2 minutes or until well mixed.
Step 4: Add the pecans and coconuts. Stir until well mixed.
Step 5: Transfer the mixture into the prepared pans and spread it evenly.
Step 6: Place the pans inside the preheated oven and bake for about 15 to 17 minutes or until a toothpick comes out clean after inserting it in the middle.
Step 7: Remove the cakes from the oven and allow them to cool on wire racks for at least 10 minutes.
Step 8: Remove the cakes from the pan and allow them to cool completely at room temperature.
Step 9: In a medium mixing bowl, add the butter and cream cheese. Stir until well mixed.
Step 10: Add the confectioners' sugar and stir until well mixed.
Step 11: Add the vanilla and stir until well blended.
Step 12: Frost the cakes all over.
Step 13: Add toasted pecans on top.
Step 14: Serve and enjoy!
