Italian Cream Cake Recipe

Recipe::
Italian Cream Cake
TOAST 1 1/2 CU CHOPPED PECANS WITH 7 OZ FLAKED COCONUT TILL GOLDEN OWN AT 350 DREES
1 CUP BUTTERMILK
3 GS
1/2 CUP WARM WATER
1/2 STICK LTED BUTTER ROOM TEMP.
1 BOX WHITE CAKE MIX
4 OZ. CREAM CHEESE ROOM TEMP.
1 CUP TOASTED COCONUT/PECANS
1 CUP FLAKED COCONUT
Preheat the oven to 350 degrees.
Beat cream cheese with butter until creamy now add eggs. Mix well. Then add remaining Ingredients: except toasted coconut and beat on med/low for 1 1/2 minutes. Now add toasted coconut and beat 1/2 minute longer. Divide into 3 well-greased 8” cake pans and bake until set. About 30-35 minutes.
Icing:
8 OZ CREAM CHEESE AT ROOM TEMP
1 STICK LTED BUTTER AT ROOM TEMP
1 TBSP. CANNED CREAM
1 TSP. CANNED CREAM
4 1/2 CU POWDERED SUGAR
1 CUP TOASTED COCONUT & PECANS
Make icing and ice cooled layers and top with remaining flaked coconut. This cake must be refrigerated.