Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Grease and flour three 9-inch round cake pans to prevent sticking.

In a large mixing bowl, combine the yellow cake mix, coconut cream pudding mix, eggs, oil, and water.

Using an electric mixer, blend the ingredients on low speed until just combined.

Increase the mixer speed to medium and beat for 4 minutes, ensuring a smooth batter.

Gently fold in the coconut and chopped pecans, distributing them evenly throughout the batter.

Divide the batter evenly among the three prepared cake pans.

Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Prepare a cream cheese icing (not included in original recipe).

Once the cakes are completely cooled, ice them with the cream cheese icing.