Italian Creme Layer Cake

"Absolutely perfect! My family who doesn't like pecans, loved this cake! I didn't put the pecans in the icing, I just chopped them up pretty small and put them on the sides of the cake and on the cen..." See moreter of the cake (a filled in circle) with some coconut around it in a circle. it looked goregeous! i don't know if anyone else knows this already, but i made it the night before, and stored it in the fridge. don't do that. if you just leave it on a cake platter with a dome over it, it stays moist and soft and light. in the fridge, it's still divine, just thicker, heavier, and less moist. ETA: I made this as a 4 tiered wedding cake and it was beautiful! I swirled the frosting and made a ribbon border with chopped pecans on each tier. It was devoured by all who came. The bride and groom said that when they ate their top tier a year later (after being frozen for a whole year) it tasted like I had just made it that same day!"

"Excellent cake and always a hit. One great tip, I usually dust the pecans in flour before adding to the batter. One faux paus, I learned to never substitute cake flour for the all purpose flour...." See more"

"We really liked this recipe. I used butter instead of shortening (personal preference). I followed the recipe exactly. I used Pam's flour cooking spray and had no problems with the layers coming out o..." See moref the pans or breaking apart. I did have to double the frosting to have enough to put on the whole cake. The only thing that I would change next time is to use less coconut but that is just for my own personal taste."