CHOCOLATE PECAN COCONUT CAKE
1 box of Swiss chocolate cake mix
3/4 cup coconut
1/2 cup pecans
1 (8-ounce) package cream cheese
1/2 cup butter or margarine
1 teaspoon vanilla extract
1 (16-ounce) box powdered sugar
Coconut for garnish (optional)
Pecans for garnish (optional)
Prepare cake mix as directed; add coconut and pecans. Pour batter into three greased 9-inch round cake pans. Bake at 350 degrees for 15 to 18 minutes or until done.
To toast pecan garnish, place on microwave-safe plate and cook for 2 minutes; stir. Cook one minute more. Taste to check for desired doneness. If needed, cook longer, checking every 30 seconds for desired taste.
For icing, mix together cream cheese, butter, vanilla, and powdered sugar. Beat with electric mixer until creamy. Spread between cooled cake layers and on top of third layer. Garnish top with coconut and toasted pecans as desired.