INGREDIENTS
.1 package (16.25 oz) of White Cake Mix For me I used Duncan Hines Moist Deluxe
.3 large eggs
.1 1/4 cup milk
.1/4 cup vegetable oil
.1 (3 1/2 ounce) can of peeled coconut
.2/3 cup toasted and chopped pecans
.3 tablespoons rum (optional)
.Cream cheese frosting
INSTRUCTIONS
Beat the white cake mixture, eggs, yogurt and vegetable oil on medium speed with an electric mixer for 2 minutes, then add coconut and walnuts. Pour into 3 buttered 9-inch circular pots and grind with flour.
Bake for 15 to 17 minutes at 350 degrees, until a clean piece of wood comes out in the center. Cool in frying pan on wire racks for 10 minutes. Removing from pans, also cool totaly on wire frame.
Sprinkle each layer of cake evenly with rum, if desired; Let it stand for 10 minutes.
Spread the cream cheese frosting between layers, on top, and sides. Cool down two hours before chopping