Italian Cream Cake


For the cake:

  • 1 package white cake mix
  • 1 cup sweetened shredded coconut
  • 1/2 cup chopped pecans
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 3 eggs
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract

For the frosting:

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup chopped pecans


  1. Preheat oven to 350°F. Grease two 9-inch cake pans with butter and lightly dust with flour.
  2. In a large mixing bowl, combine cake mix, shredded coconut, and chopped pecans.
  3. Add vegetable oil, water, eggs, buttermilk, and vanilla extract.
  4. Beat on low speed for 30 seconds, then increase speed to medium and beat for 2 minutes.
  5. Pour batter evenly into prepared pans.
  6. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
  7. While cake is baking, prepare the frosting. In a large mixing bowl, beat cream cheese and butter together until smooth.
  8. Beat in powdered sugar and vanilla extract until frosting is smooth and creamy.
  9. Fold in chopped pecans.
  10. When cake is done, remove from oven and let cool for 10 minutes.
  11. Carefully remove cakes from pans and let cool completely on a wire rack.
  12. Place one cake layer on a serving platter or cake stand.
  13. Spread a layer of frosting on top of the cake layer.
  14. Place the second cake layer on top of the frosting.
  15. Spread a thin layer of frosting over the entire cake to create a crumb coat.
  16. Refrigerate the cake for 30 minutes to set the crumb coat.
  17. Spread a thick layer of frosting over the entire cake, smoothing it out with a spatula.
  18. Refrigerate the cake for at least 1 hour before serving.
  19. Slice and serve chilled. Enjoy!

Article Categories:
All Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Don't Miss! random posts ..