Quick Italian Cake

Quick Italian Cake

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Leanne D.


My niece brought two cakes for Thanksgiving and of course I asked her for the recipe.She doesn't like coconut,so she made one with coconut,one with out.Both were DELICIOUS!! Yes,I had a sliver of both!


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  • ·
    1 pkg.white cake mix
  • ·
    3 large eggs
  • ·
    1 1/4 c buttermilk
  • ·
    1/4 c vegetable oil
  • ·
    3 1/2 oz flaked coconut
  • ·
    2/3 c chopped pecans,toasted
  • ·
    3 t. rum(optional)

  • ·
    8 oz cream cheese,softened
  • ·
    1/2 c butter or margarine,softened
  • ·
    16 oz pkg powdered sugar
  • ·
    2 t. vanilla
  • ·
    1 c chopped pecans,toasted

How to Make Quick Italian Cake


  1. Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans. Pour into 3 greased and floured 9-inch round cakepans.
    Bake at 350° for 15 to 17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.
    Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes.
    Spread Cream Cheese Frosting between layers and on top and sides of cake. Chill 2 hours before slicing.
  2. Cream Cheese Frosting

    Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and pecans. Frost cake when completely cooled.

Printable Recipe Card

About Quick Italian Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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