Description
Try this Italian Cream Cake recipe with moist layers of coconut, pecans, and cream cheese frosting. A Southern classic for every celebration!
Ingredients
Scale
- 1 Box White cake mix
- 3 Large eggs
- 1 ¼ cups Buttermilk
- ¼ cup Vegetable oil
- 3 ½ oz Shredded coconut flakes
- ⅔ cup Chopped pecans
- Cream cheese frosting
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C).
- Prepare Batter:
- In a mixing bowl, combine white cake mix, eggs, vegetable oil, and buttermilk. Blend until smooth and creamy.
- Add Fillings: Gently fold in shredded coconut and chopped pecans into the batter.
- Divide Batter: Evenly distribute the batter between three well-greased 9-inch cake pans.
- Bake: Bake for 15-20 minutes or until cooked through.
- Cool Cakes: Allow the cakes to cool completely on a wire rack.
- Layer the Cake:
- Remove the cakes from the pans.
- Stack the cakes on top of each other, adding cream cheese frosting between each layer.
- Frost Cake:
- Ice the top and sides of the cake with cream cheese frosting.
- Chill: Chill the cake for several hours before serving to enhance the flavors and texture.
Storage Tips:
- Refrigeration: Store in an airtight cake carrier in the fridge for up to 4 days.
- Freezing: Freeze for up to 2 months. Thaw in the fridge before serving.
Enjoy your Italian Cream Cake! 🎂