Coconut Pecan Layer Cake

Cake:
1 box (18.25 oz) yellow cake mix
1 1/3 c. water
1/3 c. veg. oil
3 eggs
1 1/2 tsp coconut extract
3/4 c. coconut, chopped

Frosting:
1 c. sugar
1/4 c. water
4 egg whites
1 tsp coconut extract
1/2 tsp vanilla
1/8 tsp salt

Garnish:
1 1/2 c. shredded coconut
1/4 c. pecan halves, chopped

Cake:
Heat oven to 325. Coat two 8 in. cake pans with non-stick spray. Line bottoms with waxed paper, coat paper, set aside.
In lg. bowl, with hand mixer beat cake mix, water, oil, and eggs on low for 30 seconds. Add coconut extract and beat on med for 2 min. Stir in pecans and coconut. Pour batter into prepared pans.
Bake at 325 for 33 min. Cool in pans on wire racks for 15 min. Turn cakes out, cool completely.

Frosting:
Stir sugar and water in sm pan until dissolved. Simmer until temp reaches 240, about 10 min. Brush down sides of pan with wet brush to avoid sugar crystals forming. Do not stir.
Place egg whites in lg bowl. Beat for 30 seconds. Pour sugar syrup down sides of bowl into whipped egg whites. Beat 5 min.
Add coconut and vanilla and salt. Beat 2-3 min til glossy peaks form.
Frost plate, 1st cake, and 2nd cake.