Butter Rum Coconut Cake

• 1 cup butter, softened
• 3 tablespoons butter, softened
• 1 cup chopped pecans
• 1 (14 ounce) bag flaked coconut, divided
• Duncan Hines yellow cake mix
• 3 large eggs
• 1/3 cup dark rum, plus
• 2 tablespoons dark rum, divided
• 2 (16 ounce) containers vanilla frosting

1. Preheat oven to 350u0b0F Butter and flour 2 8-inch square cake pans.
2. In a pot over medium heat, cook 1/2 cup of butter until golden brown; cool. On an ungreased baking sheet, bake the pecans until toasted, about 5 minutes. Transfer to a cutting board. On the same baking sheet, bake 1 cup of coconut, stirring until golden, about 3-5 minutes. Transfer to a board with the pecans. When cool enough to handle, chop pecans and coconut.
3. In a large bowl with a mixer, beat the cake mix, 1 cup of water, browned butter, eggs, and 1/3 cup rum until just blended. Increase to medium and beat 2 minutes. Stir in toasted coconut and pecans.
4. Divide the batter between the two pans. Bake 30 minutes or until a toothpick comes out clean. Cool on racks 10 minutes. Remove from pans; cool completely.
5. For frosting, in bowl with mixer at medium speed, Beat remaining butter until smooth. Beat in frosting, one can at a time, until mixture is fluffy. Beat in remaining 2 tablespoons rum.
6. To assemble, cut each cake layer in half horizontally. Place one layer on a serving plate. Spread with about 2/3 cup. Repeat with remaining layers and frosting. Spread top and sides with remaining frosting. Press unbaked coconut into frosting.

butter, butter, pecans, flaked coconut, cake mix, eggs, dark rum, dark rum, containers vanilla frosting

Taken from www.food.com/recipe/butter-rum-coconut-cake-146123 (may not work)