Cake Mix Italian Cream Cake

1. Preheat oven to $350^{\circ}\text{F}$ and grease and flour three 9-inch round cake pans.
2. In a large bowl, beat the cake mix, eggs, buttermilk, and vegetable oil with an electric mixer on medium speed for 2 minutes.
3. Stir in the flaked coconut and the $\frac{2}{3}$ cup of chopped, toasted pecans.
4. Pour the batter evenly into the three prepared cake pans.
5. Bake for 15 to 17 minutes, or until a wooden pick inserted in the center of a layer comes out clean.
6. Cool the cakes in the pans on wire racks for 10 minutes.
7. Remove the cakes from the pans and cool them completely on wire racks.
8. If using, sprinkle each cake layer evenly with the rum and let stand for 10 minutes.

Make the Frosting

1. In a separate bowl, beat the softened cream cheese and butter (or margarine) with an electric mixer on medium speed until the mixture is smooth.
2. Gradually add the powdered sugar, beating until the frosting is light and fluffy.
3. Stir in the vanilla extract and the 1 cup of chopped, toasted pecans.

Assemble the Cake

1. Spread the cream cheese frosting between the cooled cake layers, then cover the top and sides of the cake with the remaining frosting.
2. Chill the finished cake for 2 hours before slicing and serving.