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Camelia

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.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 10
Course: Dessert
Calories: 736
Ingredients Method Notes

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

Method
 

  1. 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!