Quick Italian Cream Cake

Quick Italian Cream Cake
From: Barbara DeMarcus

1 (18.5 oz) pkg white cake mix with pudding
2 large eggs
1 ¼ cups buttermilk
¼ cup vegetable oil
1 (3 ½ oz) can flaked coconut
2/3 cup chopped pecans
3 tablespoons rum or vanilla flavoring
Cream Cheese Frosting

Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans. Pour into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees for 15 to 17 minutes. Remove from pans, and cool completely on wire racks.
Spread cream cheese frosting between layers and on top and sides of cake. Chill 2 hours before slicing.

Cream Cheese Frosting

1 box confectioners’ sugar
8 oz cream cheese
1 stick margarine1 teaspoon vanilla