For the cake:

• 1 (15.25 ounce) package white cake mix; I prefer Pillsbury*
• 1/2 cup all purpose cake flour
• 1 (3.4 ounce) instant vanilla pudding mix
• 4 large eggs
• 1 cups buttermilk
• 1/4 cup vegetable oil
• 1 tablespoon pure vanilla extract
• 3 tablespoons rum extract (or to taste, if you don’t like rum, don’t add this much!)
• 1 loose cup flaked coconut
• 1/2 cup chopped pecans

For the frosting**

• 2 (8 ounce) package cream cheese, softened
• 2 sticks of real butter, softened
• 2 teaspoon vanilla
• 1 teaspoon coconut extract
• 1 teaspoon rum extract, optional
• 2 lb. sifted confectioners’ sugar (must be sifted)
• 2 tablespoons heavy whipping cream, as needed
• 1/2 cup soft sweetened flaked coconut, for garnish
• 1/2 cup chopped pecans, for garnish
• *Please see this post about the adjusting recipes for smaller cake mixes.
• **This amount can be cut in half if you don’t like a lot of frosting, but who doesn’t like ALOT of frosting? This stuff is to die for… you will eat at least half of it with a spoon anyway 😉