*ingredients:
•1 package (16.25 ounces) white cake mix (I used Duncan Hines Moist Deluxe)
•3 large eggs
•1 1/4 cups of milk
•1/4 cup vegetable oil
•1 (3 1/2 ounce) can shredded coconut
•2/3 cup roasted chopped pecans
•3 tearooms (optional)
•Cream Cheese Frosting (below)
*directions:
Beating first 4 ingredients at speed with an electric mixer for 2 minutes. Stirring in coconut and pecans. Pour to 3 greased and floured 9-inch round bowls.
Bake at 350° for 15 to min . Cool in pans on wire racks about 10 minutes. Remove from pans, and cool completely on wire racks.
Sprinkle each cake layer evenly with the rum, if desired; Let it stand for 10 minutes.
Spread the cream cheese icing between the cake layers and on top and sides. Refrigerate 2 hours before slicing.
cream cheese frosting
ingredients:
• 1 package (8 ounces) soft cream cheese
• 1/2 cup softened butter or margarine
• 1 package (16 ounces) of powdered sugar
• 2 teaspoons of vanilla extract
• 1 cup toasted chopped pecans
£how to make it:
Beating cream cheese also butter at medium speed with an electric mixer to smooth. Gradually adding powder sugar, whisking until light also fluffy. Adding vanilla and walnuts. Freeze the cake when it's completely cooled.
