Perfect Italian Cream Cake

Michelle Vincent Recipe

By Michelle Vincent saucypark

Everyone loves this cake, and can't believe it starts with a mix! The frosting recipe makes a LOT of frosting, as my family likes it decadent! Frosting recipe may be downsized, if you prefer.


Recipe Rating:
 2 Ratings
Serves:
12
Prep Time:
Cook Time:

Ingredients

1
box white cake mix w/pudding
3
large eggs
1/4 c
oil
1 tsp
vanilla extract
1 1/4 c
buttermilk
3 1/2 oz
shredded coconut
2/3 c
chopped pecans, toasted
CREAM CHEESE FROSTING
16 oz
cream cheese, room temperature
1 c
butter, room temperature
32 oz
confectioners' sugar
2 1/2 tsp
vanilla extract

Directions

1
Preheat oven to 350. Grease and flour 3 9" pans, or you may use 8" pans for a taller cake, if you prefer.
2
Combine first 5 ingredients and mix at medium speed for approximately 2 minutes.
3
Stir in coconut and pecans. Pour into prepared pans. If using 9" pans, batter will be spread fairly thin. Bake for 15-17 minutes, or until cakes test done. Cool in pans on wire rack for 10 minutes, then remove from pan and cool completely on wire rack.
4
For frosting, combine cream cheese and butter and mix until well blended.
5
Gradually add confectioners sugar as you mix. Mix until fluffy frosting consistency. Add vanilla and blend well.
6
Frost between layers, sides, and top of cake. Garnish with toasted pecan halves, if desired.