Italian Creme Cake

http://www.generalmillscf.com/recipes/italian-creme-cake/79d0b64f-8943-42ae-9e89-c4ccf825c463/

Cake Batter
Water, cool (approx. 72°F)  3 lb 4 oz    6 1/2 cups
Eggs, large, whole 10 oz  5 each
Oil, vegetable 10.75 oz   1 1/2 cups
Gold Medal™ ZT White Cake Mix (11132) 5 lb  1 box
Coconut, sweetened, shredded    13 oz   4 cups
Pecans, pieces, chopped   7.5 oz  2 cups

Icing
Pecans, pieces, chopped   3 oz   2/3 cup
Gold Medal™ Ready-to-spread Cream Cheese Icing (31528)


Cake Batter
Pour half of the water into mixer bowl. Add eggs and oil.
Add cake mix. Mix using paddle attachment on medium speed 2 minutes. 
Add remaining water gradually while mixing on low speed. Stop mixer; scrape bowl and paddle.
Mix batter on low speed 2 minutes.
Fold coconut and pecans into fully mixed batter.
Deposit batter into greased and parchment-lined full sheet pan with pan extenders.

Bake
Convection Oven*            275°F            32-37 minutes
Standard Oven                 350°F            32-37 minutes

Rotate pans baked in convection oven one-half turn (180°) after 16 minutes of baking.

Icing 
Fold pecans into icing until combined.
Spread icing over top of cooled cake.