INGREDIENTS
Cake
1 (18 ounce) box spice cake mix (I use Betty Crocker’s Super Moist)
1/2 cup butter – melted and cooled
3 eggs
1 cup water
2 cups shredded carrots (freshly shredded)
1 cup crushed pineapple, drained (8 ounce can)
1 cup chopped pecans, divided (3/4 for cake & 1/4 for the top)
1/2 cup sweetened shredded coconut
Cream Cheese Frosting
2 (8 ounce) packages cream cheese, softened
2 cups powdered sugar
1 (8 ounce) containers Cool Whip Topping, thawed
