This is by far my all time favorite cake! It is so delicious, you must try it. We got the recipe from a friend years ago, and haven't stopped using it since. It has become a tradition at Easter and birthdays.
Coconut Layer Cake
1 Yellow Cake Mix
3/4 cup instant vanilla pudding mix
1 1/3 cups water
1/2 cup oil
1 cup pecans, chopped
2 cups shredded coconut, slightly toasted (I toast enough for both the cake and frosting at the same time. see below.)
Combine cake mix, eggs, pudding mix, water and oil in bowl. With wire whip attachment mix at medium speed for 4 minutes. Fold in pecans and 1 1/2 cups toasted coconut by hand. Divide cake batter evenly between 3 (9 inch) pans.
Bake at 350 degrees for 30 minutes. Let cool.
Cream Cheese Frosting
1 8 oz cream cheese, room temp.
1 tsp vanilla
1 tsp milk
3 1/2 cups powdered sugar
1 1/2 cups shredded coconut, lightly toasted
Combine cream cheese, vanilla, and milk in bowl. Whip together. Gradually add powdered sugar while mixing until smooth. Fold in toasted coconut by hand. Spread on each cake layer and sides. Enjoy!