Cake Mix Italian Cream Cake with Yogurt

Instructions:

1. Preheat oven to 180°C.
2. Place 1 cup (95g) sweetened shredded coconut and 1 cup (115g) chopped pecans in a dry skillet over medium heat; stir constantly for 3-5 minutes until golden brown and fragrant, then set aside to cool.
3. In a large bowl, beat 3 large eggs, 1/2 cup (120ml) plain Greek yogurt, 1/2 cup (120ml) water, and 1/3 cup (80ml) vegetable oil until smooth.
4. Gradually add 1 box (15¼ oz / 432g) yellow cake mix to the wet ingredients and mix on medium speed for 2 minutes until the batter is uniform and velvety.
5. Gently fold in the toasted coconut and pecans (reserving some for garnish) using a spatula until evenly distributed.
6. Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.
7. Pour the batter evenly between the two pans.
8. Bake at 180°C for 30-35 minutes until a toothpick inserted in the center comes out clean and the sides are pulling slightly away from the pan.
9. Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.
10. Beat 8 oz (225g) softened low-fat cream cheese and 1/2 cup (115g) softened unsalted butter until fluffy.
11. Gradually add 3 cups (360g) sifted powdered sugar, 1 tsp (5ml) vanilla extract, and 1 tbsp (15ml) lemon juice; beat until a spreadable consistency is reached.
12. Place one cake layer on a plate and spread a generous layer of frosting over the top.
13. Top with the second cake layer and frost the top and sides of the cake.
14. Press reserved toasted pecans and coconut flakes onto the sides for garnish.
15. Place the cake in the refrigerator to chill for 2 hours before serving.