Italian Cream Cake from a cake mix

1 box Duncan Hines French Vanilla cake mix
1 sm box Jello instant coconut cream pudding
4 eggs
3/4 c water
3/4 c half and half
1/2 c oil
1 c unsweetened coconut, shredded
1 c pecans, chopped

Mix all, including the nuts and coconut, and pour into 3 prepared layers ( 8 or 9 in). Bake for 30 minutes. Frost with favorite cream cheese icing and sprinkle with coconut and pecans.

FROSTING: 

2 8 oz cream cheese, softened
2 sticks unsalted butter, softened
2 T brandy
3 1/4 c confectioners sugar

Blend well with mixer. This makes enough for a 3-layer 8 inch Italian cream or carrot cake.

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