Chocolate Pecan Coconut Cake

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

Cake

 * 1 German or Swiss chocolate cake mix
 * ¾ cup flaked coconut
 * ½ cup chopped pecans

Cream Cheese Frosting

 * 1 (8-ounce) package cream cheese
 * ½ cup butter, softened
 * 1 teaspoon vanilla extract
 * 1 (1-pound) box powdered sugar, sifted
 * ½ cup pecans, toasted and chopped (optional)

Cake

 * 1) Prepare cake mix as directed on package.
 * 2) Add coconut and pecans.
 * 3) Pour batter into 3 well-greased cake pans.
 * 4) Bake at 350°F for 15–18 minutes or until wooden pick inserted in center comes out clean.
 * 5) Cool on wire rack 10 minutes.
 * 6) Remove from pans and cool completely.

Frosting

 * 1) Combine cream cheese and butter in large mixer bowl; mix at medium speed until well combined.
 * 2) Add vanilla; mix well.
 * 3) Add powdered sugar a little at the time, mixing until mixture is of spreading consistency.
 * 4) Spread between layers and on top of chocolate pecan coconut cake.
 * 5) Sprinkle with chopped pecans, if desired.