Italian Cream Cake

INGREDIENTS

• • CAKE:
  • 1 (16.25-ounce) package white cake mix
  • 3 large eggs
  • 1 1/4 cups buttermilk
  • 1/4 cup vegetable oil
  • 1 (3.5-ounce) can flaked coconut
  • 2/3 cup chopped pecans, toasted
  • 3 tablespoon rum (optional)
  • CREAM CHEESE FROSTING:
  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup butter or margarine, softened
  • 1 (16-ounce) package powdered sugar
  • 2 teaspoons vanilla extract
  • 1 cup chopped pecans, toasted