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Beating first 4 ingredients at medium speed with electric mixer for 2 mn. Stirring in coconut and pecans.
Pour to 3 greased & floured 9-inch round cake pans. Baking at 350°F for 15 to 17 min
Cool in trays on wire racks for 10 minutes. Removing from pans, & cool completely on wire racks.
Drizzle each cake layer with rum, if desired; Let’s stand 10 minutes.
Spread cream cheese frosting between the layers and the top and sides of the cake. Refrigerate for 2 hours before slicing.
Cream cheese, eggs, and butter at medium speed with an electric mixer until smooth. Gradually add the powdered sugar, beating until light and fluffy. Stir in vanilla and walnuts. Freeze cake when completely cooled.
Enjoy !
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