Ingredients:

1 packa white cake mix

3 large eggs

1 1/4 cups buttermilk

1/4 cup vegetable oil

1 can flaked coconut

2/3 cup chopped pecans, toasted

3 t rum

1 pack cream cheese, softened (cream cheese frosting)

1/2 cup butter or margarine, softened (cream cheese frosting)

1 pack powdered sugar (cream cheese frosting)

2 small spoon vanilla extract (cream cheese frosting)

1 cup chopped pecans, toasted (cream cheese frosting)

Directions:

1. Beat first four ingredients at medium speed with an electric mixer 2 min. Stir in coconut & pecans. Cast into 3 greased and floured round cakepans.

2. Bake at 350for 18 min. Cool in pans 11 min.

3. Remove from pans, and cool totally on wire racks. Spread every cake layer evenly with rum, if desired; let stand 11 min

4. Drizzle Cream Cheese Frosting between layers and on top and sides of cake. Reirrigate 2 hours.

5. Cream Cheese Frosting. Whisk cream cheese & butter with an electric mixer until soft. bit by bit add powdered sugar/ whisking until lighting and downy. Stir in vanilla & pecans. Freezing cake when totally cooled.

Bon Appetit!