Easy Italian Cream Cake

Instructions

1. Heat oven to 350°F.
2. Spray four 8-inch cake pans heavily with nonstick cooking spray and set aside.
3. Combine cake mix, eggs, buttermilk and softened butter in large mixing bowl.
4. Beat mixture with electric mixer on medium speed for 2 minutes, then scrape down the bowl sides.
5. Continue to beat the cake batter on medium speed for 2 more minutes.
6. Add coconut and pecans to cake batter stir with a spoon to combine.
7. Pour cake batter into the prepared cake pans, divide batter evenly.
8. Bake for 30 minutes.
9. While cakes bake, use an electric mixer to blend cream cheese, butter, powder sugar and vanilla until smooth.
10. Insert a knife or toothpick in center of the cake if it comes out clean, the cake is done.
11. Remove from cake pans and cool on racks.
12. Allow cake layers to cool, then slice each layer into two more layers (total 4 thin layers).
13. Place one layer on cake plate and spread a thin layer of icing. Repeat the process for the rest of the layers.
14. Using a spatula apply remaining icing around edge and top of cake.