Coconut Cream Cake

Take one white cake mix, doctor it up, voila - perfect cake for sharing!

For The Cake:
1 White Cake Mix
3 Large Eggs
4 T Powdered Buttermilk
1 Cup Water
1/4 Cup Coco Loco
1 Cup Flaked Coconut
2/3 Cup Chopped Pecans

For the Frosting:
8 Ounces Cream Cheese
1/2 Cup Butter
3 Cups Powdered Sugar
2 Tsp Vanilla
1 Cup Coconut
1 Cup Pecan Halves

Heat oven to 350 degrees.  Grease and Flour Cake Pans (Either 2 9 x 3 Cake Pans OR 3 9 x 2 Cake Pans).

Put the coconut and pecans in a shallow baking pan.  Put in the oven and toast.

Beat Cake Mix, Eggs, Buttermilk, Water and Coco Loco for 3 minutes.

Stir in Toasted Coconut and Pecans.

Divide between pans.

Bake 15 to 20 minutes for 2 inch pans OR 25 to 30 Minutes for 3 inch pans.

Remove from oven.  Let sit for 10 minutes.  Remove to rack and cool completely.

When cakes are cool, beat together cream cheese and butter until smooth.  Gradually add powdered sugar, beat until light and fluffy.  Beat in vanilla.

Place one layer on a cake plate.  Put frosting on top.  Top with other cake.  Frost top and sides.  Gently press coconut on sides and top.  Put a ring of pecan halves around the top edge.