2 cups white sugar
1 1/4 cups self-rising flour
1 teaspoon salt
1 1/2 cups buttermilk
2 (8 ounce) packages cream cheese, softened
1/3 cup butter, softened
1 egg
1 teaspoon vanilla extract
1 cup flaked coconut
1/4 cup white sugar for decoration
1/3 cup chopped pecans
1/2 cup flaked coconut
1/2 cup brown sugar
3 tablespoons white sugar for decoration
Prepare and bake cake mix according to package directions. Cool and cut into squares. Sift cake flour, followed by salt and 1/2 cup buttermilk; set aside.
In a large bowl, cream together the cream cheese and butter until smooth. Beat in the egg and vanilla. Add the flour mixture alternately with the buttermilk, mixing just until incorporated. Combine the cake layers and their combinations in a single bowl, mixing just until combined.
Pour the batter into the prepared pan, pushing the edges of the pan away from you. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.
When cake is cooled cut out the coconut and slice.
To make the frosting: In a medium bowl, mix together 1/2 cup sugar and brown sugar. Beat the mixture with the butter or margarine. For best 1 cup at a time. When the mixture is smooth add the pecans.