Italian Cream Cake

Ingredients:

1 (18.25-ounce) package white cake mix with pudding
3 large eggs
1 1/4 cups buttermilk
1/4 cup vegetable oil
1 (3-1/2-ounce) can flaked coconut
1 2/3 cups chopped pecans, toasted, divided
3 tablespoons rum (optional)
2 (12-ounce) containers cream cheese frosting

Directions:

Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round cake pans. 

In a large bowl with an electric mixer on medium speed, beat cake mix, eggs, buttermilk, and oil 2 minutes.

Stir in coconut and 2/3 cup pecans. Pour into prepared cake pans.

Bake 15 to 17 minutes, or until a toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans and cool completely on wire racks.

Sprinkle each cake layer with rum, if desired; let stand 10 minutes.

Stir together frosting and remaining pecans. Spread frosting between layers and on top and sides of cake.

THIS IS NOT MY PHOTO FOR VISUAL PURPOSE ONLY

Source: SOUTHERN RECIPES