Preheat oven to 350°F Coat 2 8-in cake pans with cooking spray.
On low speed, beat cake mix, 2/3 c water, 1/2 c butter, eggs, and 1 tsp vanilla until combined. On medium speed, beat until smooth, 3-4 minutes. Stir in carrots, 1/2 c coconut and pecans.
Divide batter between pans. Bake 35-38 mins or until pick inserted comes out clean. Cool 15 minutes. Remove from pans and cool on rack.
Spread remaining coconut on jellyroll pan. Bake, stirring occasionally, until golden, 10 minutes. Reserve.
On medium-high speed, beat remaining butter with cream cheese until fluffy. Beat in coconut extract and remaining vanilla. Gradually beat in sugar.
Spread cake layer with 1/2 c frosting. Top with remaining layer. Frost with remaining frosting. Press coconut on sides.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	461.44 Kcal (1932 kJ)
Calories from fat	260.27 Kcal
		% Daily Value*
Total Fat	28.92g	44%
Cholesterol	95.95mg	32%
Sodium	77.82mg	3%
Potassium	123.72mg	3%
Total Carbs	50.45g	17%
Sugars	44.83g	179%
Dietary Fiber	1.17g	5%
Protein	3.05g	6%
Vitamin C	0.9mg	1%
Vitamin A	0.4mg	12%
Iron	0.4mg	2%
Calcium	33.2mg	3%

Amount Per 100 g
Calories	401.35 Kcal (1680 kJ)
Calories from fat	226.38 Kcal
		% Daily Value*
Total Fat	25.15g	44%
Cholesterol	83.46mg	32%
Sodium	67.69mg	3%
Potassium	107.61mg	3%
Total Carbs	43.88g	17%
Sugars	38.99g	179%
Dietary Fiber	1.02g	5%
Protein	2.65g	6%
Vitamin C	0.8mg	1%
Vitamin A	0.3mg	12%
Iron	0.4mg	2%
Calcium	28.8mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.