I used this recipe: http://www.foodnetwork.com/recipes/emeril-lagasse/italian-cream-cake-from-beth-lotts-mom-recipe/index.html

But - I only used butter, I increased the buttermilk from 1C to 1-1/4C, the coconut I used was unsweetened and kind of dry, so I added 1/2C pineapple juice to it and let it soak in before I used it - made it just as soft and moist as the sweetened coconut) and hopefully added a subtle flavor, I toasted the pecans first, and I also added 1/2t almond extract.

I LOVE this cake!! It is so delicious - I had to try it while still warm (no frosting) and I can't stop eating it.

I'm now wondering if the cream cheese is the best filling for this.... how would caramel be?? If you have any suggestions, please lmk - I am definitely making this for that anniversary!!