Instructions
Prepare the Cake Batter:
Preheat your oven to 350°F (175°C).
In a large bowl, combine the cake mix, eggs, buttermilk, and vegetable oil. Beat with an electric mixer on medium speed for 2 minutes.
Fold in the shredded coconut and chopped pecans. Mix until well combined.
Bake the Cake:
Grease three 8-inch cake pans.
Divide the batter evenly among the pans.
Bake in the preheated oven for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cakes cool in the pans for about 10 minutes. Then, transfer the cakes to wire racks to cool completely.
Prepare the Frosting:
In a bowl, beat together the cream cheese and butter until smooth.
Gradually add the powdered sugar, beating until fluffy.
Mix in the vanilla extract and chopped pecans.
Assemble the Cake:
If desired, sprinkle rum over the top of each cake layer.
Frost each layer of the cake, including the top and sides, with the cream cheese frosting.
Allow the frosted cake to set for at least 2 hours before slicing.
Enjoy your homemade Italian Cream Cake at your next celebration!
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