Step 1

Preheat the oven to 300°F (149°C). Spread pecans onto a lined baking pan. Toast for 8 minutes. Remove from the oven. Set ¼ cup aside for the frosting.

Step 2

Melt 1 teaspoon butter in a skillet over medium heat and add the ½ cup coconut and toast until light golden. Set aside.

Step 3

Turn oven up to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.

Step 4

In a large bowl whisk together the flour, baking soda, cinnamon, allspice, and salt.

Step 5

Whisk the rest of the cake ingredients in a medium bowl. Pour wet ingredients into dry ingredients and whisk until completely combined. Fold in 1 and 1/2 cups toasted pecans. (Save the rest for garnish.) You should have about 7 cups of batter.

Step 6

Spread batter evenly between the 3 prepared cake pans. Bake for 26-29 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.

Step 7

Remove cakes from the oven and allow to cool completely in the pans set on a wire rack. Once completely cooled, remove cakes from pan and level the tops off so they are flat. I simply use a serrated knife. Discard the tops or eat. YUM!

Step 8

In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese, butter, caramel sauce, vanilla, and salt together on medium-high speed until light and fluffy.Gradually beat in 3 1/2 cups of the confectioners’ sugar, adding more if necessary to reach a stiffer but spreadable consistency. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.

Step 9

In a small bowl, combine the toasted coconut and chopped pecans.

Step 10

Make sure the cake layers are completely cooled before starting. Place 1 cake layer on your cake stand or serving plate. Using an offset spatula, spread top with 1 cup of the frosting. Place second layer on top of frosted bottom. Evenly cover the top with frosting. Top with 3rd layer and evenly cover the top with frosting. Finish with the third cake layer and spread the remaining frosting all over the top and sides, making it as smooth as possible. (See Notes)

Step 11

Decorate top with a circle of the coconut-pecan mixture around the outer edge of the cake. Refrigerate for at least 30 minutes before slicing or else the cake may gently fall apart as you cut.

Step 12

Leftover cake is delicious covered and stored in the refrigerator for up to 5 days.