Description
A rich and fluffy Italian cream cake made fast with simple ingredients, perfect for quick celebrations or just a sweet craving.
Ingredients
Scale
- 1 box white cake mix
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 1 (8 oz) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 cup chopped pecans (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix cake mix, buttermilk, oil, eggs, and vanilla until well combined.
- Stir in coconut and pecans.
- Divide batter evenly between prepared pans.
- Bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely.
- For frosting, beat cream cheese and butter until creamy.
- Add powdered sugar and vanilla, beat until smooth.
- Frost cooled cakes and stack if desired.
- Top with chopped pecans.
Notes
You can toast the pecans before using them for extra flavor. Store leftovers in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 42g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Italian cream cake, quick dessert, coconut, pecans, easy cake