1 (3 oz.) pkg. chocolate instant pudding mix
1/2 cup vegetable oil
1/2 cup water
4 eggs
1 cup sour cream
1/2 cup butter
1 (1 lb.) pkg. confectioner's sugar
3 tbsp. milk
1 tsp. vanilla extract
1 cup coconut, toasted
1 cup chopped pecans, toasted
Beat batter at high speed until smooth, about 2 minutes; pour into preapred pans. Bake for 30 minutes or until toothpick inserted in center comes out clean; cool. Remove from pans; cool completely.
Meanwhile, brown butter in skillet over medium heat. Blend in confectioners sugar. Add milk and vanilla; remove from heat. Mix until creamy. Stir in coconut and pecans.
Spread frosting between cake layers and over top of cake. Refrigerate until ready to serve.