Serves: 12 | Prep: 15 Min | Cook: 15 Min
This cake is gorgeous and pretty amazing! It is perfect for any occasion or even on regular days when you’re craving for coconut flavored desserts. It has a touch of toasted pecans, coconut filled batter with an indulging cream cheese frosting. Turn your occasions into something special with this cake’s spectacular and heavenly flavors.
Ingredients
1 box white cake mix with pudding
3 large eggs
1/4 cup oil
1 teaspoon vanilla extract
1 1/4 cups buttermilk
3 1/2 oz shredded coconut (about 1 1/2 cups; 1/2 a 7 oz bag)
2/3 cup chopped pecans, toasted
FOR THE CREAM CHEESE FROSTING:
16 oz cream cheese, room temperature
1 cup butter, room temperature
32 oz confectioners’ sugar
2 1/2 teaspoons vanilla extract
How to Make Perfect Italian Cream Cake
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Grease and flour three 9-inch pans or 8-inch pans if you prefer a taller cake.
Step 3: Combine the cake mix with pudding, eggs, vanilla extract, and buttermilk. Mix them for about 2 minutes at medium speed before stirring in the shredded coconut and chopped toasted pecans.
Step 4: Once the batter is all set, pour it into the prepared pans. The batter will spread moderately thin if you’re using 9-inch pans.
Step 5: Place inside the preheated oven and bake for 15 to 17 minutes or until the cakes are done.
Step 6: Once the cakes are done, remove from the oven and let them cool on wire racks for at least 10 minutes.
Step 7: After 10 minutes, remove the cakes from the pan and allow them to cool completely on wire racks.
Step 8: To make the frosting, combine the cream cheese and butter. Mix thoroughly. Then, slowly add in the confectioner’s sugar while mixing continuously until the frosting has a fluffy consistency. Stir in the vanilla and mix well.
Step 10: Frost the cooled cake between layers, sides, and top. And garnish with toasted pecans that are cut in half. Enjoy!
Ingredients
- 1 box white cake mix with pudding
- 3 large eggs
- 1/4 cup oil
- 1 teaspoon vanilla extract
- 1 1/4 cups buttermilk
- 3 1/2 oz shredded coconut (about 1 1/2 cups; 1/2 a 7 oz bag)
- 2/3 cup chopped pecans, toasted
- FOR THE CREAM CHEESE FROSTING:
- 16 oz cream cheese, room temperature
- 1 cup butter, room temperature
- 32 oz confectioners' sugar
- 2 1/2 teaspoons vanilla extract
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Grease and flour three 9-inch pans or 8-inch pans if you prefer a taller cake.
Step 3: Combine the cake mix with pudding, eggs, vanilla extract, and buttermilk. Mix them for about 2 minutes at medium speed before stirring in the shredded coconut and chopped toasted pecans.
Step 4: Once the batter is all set, pour it into the prepared pans. The batter will spread moderately thin if you're using 9-inch pans.
Step 5: Place inside the preheated oven and bake for 15 to 17 minutes or until the cakes are done.
Step 6: Once the cakes are done, remove from the oven and let them cool on wire racks for at least 10 minutes.
Step 7: After 10 minutes, remove the cakes from the pan and allow them to cool completely on wire racks.
Step 8: To make the frosting, combine the cream cheese and butter. Mix thoroughly. Then, slowly add in the confectioner's sugar while mixing continuously until the frosting has a fluffy consistency. Stir in the vanilla and mix well.
Step 10: Frost the cooled cake between layers, sides, and top. And garnish with toasted pecans that are cut in half. Enjoy!
