1 cup butter
2 cups white sugar
1 egg, beaten
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 cups milk
1 1/2 teaspoons vanilla extract
1 cup flaked coconut for decoration
1 (19 ounce) can cherry pie filling
1 (18.25 ounce) package yellow cake mix
1 cup vanilla frosting
1 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch cake pan.
In a large bowl, cream together the sugar, egg, and vanilla until light and fluffy. Beat in the flour and baking powder, mixing thoroughly. Mix in the milk and oil; stir into the creamed mixture. Fold in the coconut and crumble with a wooden spoon until the mixture is sticky. Beat in the pecans separately. Pour batter into prepared pan.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely. Allow to cool completely.