Description
This Perfect Italian Cream Cake is a decadent and moist white cake enriched with shredded coconut and toasted pecans, layered and frosted with a rich, creamy cream cheese frosting. Ideal for any celebration, it combines classic Southern flavors in a light, fluffy texture that pleases every palate.
Ingredients
Cake
- 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 ounces shredded coconut (about 1 1/2 cups; half of a 7 oz bag)
- 2/3 cup chopped pecans, toasted
Cream Cheese Frosting
- 16 ounces cream cheese, room temperature
- 1 cup butter, room temperature
- 32 ounces confectioners’ sugar
- 2 1/2 teaspoons vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch cake pans, or use 8-inch pans if you prefer a taller cake.
- Combine Ingredients: In a large mixing bowl, combine the white cake mix, eggs, oil, vanilla extract, and buttermilk.
- Mix Batter: Beat the mixture at medium speed for about 2 minutes until smooth and well blended.
- Add Coconut and Pecans: Gently stir in the shredded coconut and toasted pecans to the batter, ensuring even distribution.
- Fill Pans: Pour the batter evenly into the prepared cake pans. The batter will be spread relatively thin if using 9-inch pans.
- Bake: Bake for 15 to 17 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans on a wire rack for 10 minutes.
- Cool Completely: Remove cakes from pans and let them cool completely on wire racks before frosting.
- Make Frosting: In a bowl, blend the cream cheese and butter together until smooth and well combined.
- Add Sugar and Vanilla: Gradually add the confectioners’ sugar, mixing continuously until the frosting reaches a fluffy consistency. Mix in the vanilla extract thoroughly.
- Assemble Cake: Spread frosting between the cooled cake layers, then cover the sides and top of the cake evenly.
- Garnish and Serve: Optionally, garnish the cake with toasted pecan halves for an elegant finish before serving.
Notes
- Using 8-inch pans will create a taller cake with thicker layers.
- Make sure the cream cheese and butter are at room temperature for a smooth frosting.
- To toast pecans, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently to avoid burning.
- This cake can be stored covered in the refrigerator for up to 3 days.
- Allow the cake to come to room temperature before serving for best flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
