Preparation
1 - Beat first 4 ingredients at medium speed with an electric mixer 2 mins. Stir in coconut and pecans. Pour into 3 greased and floured 9-inch round cakepans.
2 - Bake at 350° for 15 to 17 mins or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 mins. Remove from pans, and cool completely on wire racks.
3- Sprinkle each cake layer evenly with rum, if desired; let stand 10 mins.
4 - Spread Cream Cheese Frosting between layers and on top and sides of cake. Chill 2 hours before slicing.
