Texas Italian Cream Cake

Should be clear here - there isn't anything wrong with this recipe. It reliably makes this cake - which is neither Italian or especially creamy. It is a southern favorite and like many southern desserts, too sweet for my taste. The cream cheese frosting (pg 89) benefits from a generous squeeze of lemon juice but I am not enough of a chemist to know if I could take out some of the sugar without destroying the texture. But if you like your cake really sweet - this will meet the need. (contains pecans and coconut)