A moist and flavorful cake combining the tropical flavors of coconut and pecans, perfect for any occasion.
Preheat your oven to 350°F (175°C) and prepare three 9-inch round cake pans by greasing and flouring them.
Ensure the pans are well-greased and floured to prevent the cake from sticking.
In a large mixing bowl, combine the cake mix, pudding mix, eggs, water, and oil. Mix on low speed until combined.
Start mixing on low speed to avoid splattering the ingredients.
Increase the mixer speed to medium and beat the mixture for 4 minutes until smooth.
Beating the batter thoroughly ensures a light and fluffy cake texture.
Gently fold in the shredded coconut and chopped pecans until evenly distributed.
Folding the ingredients gently prevents overmixing, which can affect the cake's texture.
Divide the batter evenly among the prepared cake pans and smooth the tops.
Use a spatula to level the batter for even baking.
Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center comes out clean.
Check the cakes a few minutes before the timer ends to avoid overbaking.
Let the cakes cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely.
Allowing the cakes to cool completely prevents the icing from melting.
In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Ensure the cream cheese is softened for a smoother icing.
Spread the icing evenly between the cake layers and over the top and sides of the cake.
Use an offset spatula for a smoother finish on the cake.
Serve the cake and enjoy your delightful creation.
Garnish with extra coconut or pecans for a decorative touch.
Continua nella nostra app per un'esperienza migliore
