Chocolate Pecan Coconut Cake

Cake

 * 1 German or Swiss chocolate cake mix


 * 3/4 cup flaked coconut


 * 1/2 cup chopped pecans

Cream Cheese Frosting

 * 1 (8-ounce) package cream cheese


 * 1/2 cup butter, softened


 * 1 teaspoon vanilla extract


 * 1 (1-pound) box powdered sugar, sifted


 * 1/2 cup pecans, toasted and chopped (optional)

Cake
1.Prepare cake mix as directed on package. Add coconut and pecans. Pour batter into 3 well-greased cake pans.

2.Bake at 350 degrees for 15–18 minutes or until wooden pick inserted in center comes out clean.

3.Cool on wire rack 10 minutes. Remove from pans and cool completely.

Frosting
1.Combine cream cheese and butter in large mixer bowl; mix at medium speed until well combined. Add vanilla; mix well.

2.Add powdered sugar a little at the time, mixing until mixture is of spreading consistency.

3.Spread between layers and on top of Chocolate Pecan Coconut Cake. Sprinkle with chopped pecans, if desired.

Source

 * MB Recipes by the Georgia Department of Agriculture, public domain government resource—original source of recipe