1 (18.25 ounce) package white cake mix
1 (3.4 ounce) package instant white cake mix
1 (8 ounce) package cream cheese, softened
2 eggs
1/2 cup white sugar
1/4 cup white vinegar
1 cup milk
1 teaspoon vanilla extract
1 cup flaked coconut
1/4 cup chopped pecans
1/2 cup chopped pecans
Preheat oven to 325 degrees F (165 degrees C).Grease and flour a 10 inch Bundt pan.
In a large bowl, stir together the cake mix, instant cake mix, and cream cheese. Add the remaining 2 eggs and 1/2 cup of sugar. Mix until smooth. Pour into prepared pan.
Bake for 55 to 65 minutes in the preheated oven. Cool 10 minutes before removing from pan.
To make the Sauce: In a medium saucepan, combine the milk, vinegar, and sugar. Bring to a boil, then remove from heat. Stir in the vanilla. Return cream cheese mixture to the saucepan and stir in the coconut, pecans, and pecans. Cook mixture over medium heat, stirring constantly until smooth and thickened. Serve immediately.