Before starting your batter, spread the coconut and pecans on a baking sheet. Toast at 325°F for 5–7 minutes until fragrant. This removes the "raw" edge of the coconut and brings out the natural oils in the pecans, which prevents them from getting lost in the dense batter.

In a large bowl, whisk the eggs, buttermilk, and oil together before adding the cake mix. This ensures the liquids are fully integrated, which helps avoid over-mixing once the flour is added.

Gently fold the toasted coconut and toasted pecans into the batter using a spatula. Folding by hand preserves the air bubbles in the batter, leading to that "plush" crumb mentioned in the original guide.

Distribute the batter evenly between three 9-inch greased cake pans. Baking in three thinner layers instead of two thick ones provides more surface area for the cream cheese frosting, which is the hallmark of a great Italian Cream Cake.

Bake at 350°F for 15–20 minutes. Since the layers are thin, they cook quickly; watch for the edges to just pull away from the pan.

Ensure the cakes are completely cold before frosting. If the cake is even slightly warm, the cream cheese frosting will lose its structure and become runny.

Once assembled and frosted, refrigerate the cake for at least 3 hours. This "sets" the crumb and allows the buttermilk moisture to redistribute, resulting in a cake that melts in your mouth.