Gluten free Italian cream cake

Yield: 1 (3-layer) cake

1 (18.5 oz) pkg white cake mix w/ pudding ( gluten free mix)
3 lg eggs
1 1/4 c. Buttermilk
1/4 c. Vegetable oil
1 (3 1/2 oz) flaked coconut
2/3 c. Chopped pecans ( toasted)


1. Beat first flour ingredient with electric mixer on medium for 2 minutes stir in coconut & pecans. 

2. Pour into 3 greased & floured cake pans. 

3. Bake at 350 for 15 to 17 minute's or until a wooden pick comes out clean. 

4. Cool in pan for 10 minute's remove from pan, & cool completely on wire racks.