Quick Italian Cream Cake - cooking recipe

Ingredients

1 (18 1/4 ounce) 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
2/3 cup pecans, chopped
3 tablespoons rum (optional)

Preparation

Beat first four ingredients with an electric mixer for 2 minutes. Stir in coconut and pecans. Pour into three greased and floured 9-inch round cake pans.
Bake at 350 degrees F for 15 - 17 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans and cool completely on wire rack.
Sprinkle each layer with rum if desired, let stand 10 minutes.
Ice using your favorite cream cheese frosting. Chill 2 hours before slicing.