Butter Pecan Cake with Coconut Butter Cream Frosting

1 and 1/4 cups butter, softened
2 cups chopped pecans
2 cups sugar
4 eggs
2 teaspoons pure vanilla extract
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
1/2 cup shredded coconut

In a small heavy skillet melt 1/4 cup of the butter. Ad pecans and cook over medium heat until toasted...about four minutes. Spread on baking sheet to cool.

In a large bowl, cream the sugar and the remaining butter until blended. Add eggs one at a time, beating well after each egg is added. Then mix in vanilla extract.

Mix the flour, baking powder and salt and add to the flour mixture. Add the milk and beat until just blended. Fold in toasted nuts and coconut and pour into three 9 inch cake pans that have been greased and prepared. (I made a two layer cake in the photo with the same ingredients).

Bake at 350 degrees for 25-30 minutes until cake tester or skewer inserted in center comes out clean. Cool for 10 minutes before removing from pan to cake plate. Allow to completely cook before frosting.

Frosting

2 packages (8 oz each) cream cheese, softened
1 cup butter, room temperature
1 (2 pound) package of powdered sugar
2 teaspoons pure vanilla
2-3 tablespoons milk
1 cup of shredded sweetened coconut

In a large bowl, beat the cream cheese, butter and powdered sugar and vanilla. Beat in just enough milk to make the frosting thick but spreadable. Then frost your cooled cake in between the layers and up the sides. Add shredded coconut on top and on sides of cake.

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