*Ingredients:
°1 (16.25 oz) white cake mix (used Duncan Hines Moist Deluxe)
°3 large eggs
°1 1/4 cup butter milk
°1/4 cup vegetable oil
°1 (3 1/2 oz) can peel coconut
°2/3 cup roasted chopped stalk
°3 T Rum (optional)
°Cream cheese frost (below)
*Methods :
Whisk the 4 components first at medium speed with an electric mixer for 2 minutes. Stir in coconut and pecans. Pour into 3 round, greased and flour-plated 9-inch cakes.
Bake at 350 degrees for 15 to 17 minutes or until a wooden handle comes out in the middle clean. Cool in my pans on wire racks for 10 minutes. Remove it from the pans, and completely refrigerate it on the wire shelves.
Sprinkle each layer of cake evenly with rum, if desired; Let's stand 10 minutes.
Spread cream cheese frost between layers and above and sides of the cake. Cold 2 hours before chopping.
Cream cheese frost
Ingredients:
• 1 (8 ounces) soft cream cheese packaging
• 1/2 cup butter or soft margarine
• 1 powder sugar packaging (16 ounces)
• 2 tsp vanilla extract
• 1 cup roasted chopped stalk
How to make it:
Whisk the cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add the powdered sugar, beating until light and thin. Add vanilla and pecans. Frost cake when fully cool.
Enjoy !
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