Butter Pecan Cake with Coconut Butter Cream Frosting

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1 and 1/4 cups butter, softened
2 cups chopped pecans
2 cups sugar
4 eggs
2 teaspoons pure vanilla extract
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
1/2 cup shredded coconut

• In a small heavy skillet melt 1/4 cup of the butter. 
• Add pecans and cook over medium heat until toasted...about four minutes. 
• Spread on baking sheet to cool.
• In a large bowl, cream the sugar and the remaining butter until blended. 
• Add eggs one at a time, beating well after each egg is added. 
• Then mix in vanilla extract.
• Mix the flour, baking powder and salt and add to the flour mixture. 
• Add the milk and beat until just blended. 
• Fold in toasted nuts and coconut and pour into three 9 inch cake pans that have been greased and prepared. 
• Bake at 350 degrees for 25-30 minutes until cake tester or skewer inserted in center comes out clean. 
• Cool for 10 minutes before removing from pan to cake plate. 
• Allow to completely cook before frosting.

Frosting:

2 packages (8 oz each) cream cheese, softened
1 cup butter, room temperature
1 (2 pound) package of powdered sugar
2 teaspoons pure vanilla
2-3 tablespoons milk
1 cup of shredded sweetened coconut

• In a large bowl, beat the cream cheese, butter and powdered sugar and vanilla.
• Beat in just enough milk to make the frosting thick but spreadable. 
• Frost your cooled cake in between the layers and up the sides. 
• Add shredded coconut on top and on sides of cake.