The Italian Cream Cake is a simple cake to make, has intense flavors including coconut, vanilla and Pecans. This cake is super moist, thanks to the buttermilk in the recipe. This cake is topped with a creamy Buttercream frosting that is to die for! The cake takes very few ingredients and just a short time to make it.
When you place this cake on the table for your family or friend they will be very impressed and think you are a Culinary genius!! Enjoy the compliments, but don’t tell them how ebay it is to make the cake.
This cake is great for afternoon tea, birthday celebrations or just to say I love you to the family.
When you find a recipe for a cake that is so easy to make, it is hard to say no when asked for cakes for dessert.
What makes this cake special?
The texture combination of the moist cake, coconut and pecans will have you remembering this cake for years. The frosting is made with the great flavor of Cream Cheese. Thick and creamy frosting to top a moist cake!
Do I need to refrigerate this cake?
I always believe desserts taste better when they are chilled. However, this cake would be fine if left on the counter for 24 hours, as long as it is covered.
Could I use walnuts instead of Pecans?
I would imagine you could. I have never made or had this cake with anything other than pecans. The flavor of pecan and coconut is awesome.
Ingredients:
1 box White Cake Mix ( I used Pillsbury)
1 ¼ cup Buttermilk
3 Eggs, large
¼ cup Oil
1 tsp Vanilla
1 ½ cup Coconut, shredded
1 cup Pecans, chopped
Frosting:
16 ounces Cream Cheese, softened
4 cups Confectioners Sugar
1 cup Butter
2 tsp Vanilla extract
HOW TO MAKE THIS Italian Cream Cake:
Step 1. Preheat the oven to 350*
Step 2. Lightly spray 2 8 inch round cake pans with nonstick spray
Step 3. In a mixing bowl combine the cake mix, buttermilk, eggs oil, and vanilla and beat well until smooth
Step 4. Carefully fold in the pecans and coconut
Step 5. Evenly fill the two prepared cake pans
Step 6. Bake for 20 to 25 minutes, until a toothpick comes out clean
Step 7. Remove from the oven and set to the side to cool completely
Step 8. In a mixing bowl, combine the butter and cream cheese and beat until smooth
Step 9. Add in the Confectioner’s Sugar and the Vanilla, beat until smooth
Step 10. Remove the cakes from the pans once completely cooled
Step 11. Place one cake layer on a cake plate, spread frosting over the top of the cake
Step 12. Carefully place the second layer on top of the first and frost the top of the second layer
Step 13. Then you frost the sides of the cake
Step 14. You can leave plain or garnish with chopped pecans and toasted coconut if you would like.
Step 15. Refrigerate before serving to chill the cake completely
Step 16. Slice and serve
Enjoy!
Italian Cream Cake
This cake is topped with a creamy Buttercream frosting that is to die for! The cake takes very few ingredients and just a short time to make it.
Ingredients
- 1 box White Cake Mix ( I used Pillsbury)
- 1 ¼ cup Buttermilk
- 3 Eggs, large
- ¼ cup Oil
- 1 tsp Vanilla
- 1 ½ cup Coconut, shredded
- 1 cup Pecans, chopped
Frosting:
- 16 ounces Cream Cheese, softened
- 4 cups Confectioners Sugar
- 1 cup Butter
- 2 tsp Vanilla extract
Instructions
1. Preheat the oven to 350*
2. Lightly spray 2 8 inch round cake pans with nonstick spray
3. In a mixing bowl combine the cake mix, buttermilk, eggs oil, and vanilla and beat well until smooth
4. Carefully fold in the pecans and coconut
5. Evenly fill the two prepared cake pans
6. Bake for 20 to 25 minutes, until a toothpick comes out clean
7. Remove from the oven and set to the side to cool completely
8. In a mixing bowl, combine the butter and cream cheese and beat until smooth
9. Add in the Confectioner’s Sugar and the Vanilla, beat until smooth
10. Remove the cakes from the pans once completely cooled
11. Place one cake layer on a cake plate, spread frosting over the top of the cake
12. Carefully place the second layer on top of the first and frost the top of the second layer
13. Then you frost the sides of the cake
14. You can leave plain or garnish with chopped pecans and toasted coconut if you would like.
15. Refrigerate before serving to chill the cake completely
16. Slice and serve
17. Enjoy!
Notes
What makes this cake special?
The texture combination of the moist cake, coconut and pecans will have you remembering this cake for years. The frosting is made with the great flavor of Cream Cheese. Thick and creamy frosting to top a moist cake!
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 736Total Fat 53gSaturated Fat 26gTrans Fat 1gUnsaturated Fat 23gCholesterol 152mgSodium 429mgCarbohydrates 60gFiber 2gSugar 54gProtein 8g
THANKS FOR PINING!
