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My Italian Cream Cake Recipe

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This recipe for My Italian Cream Cake is from Charlene's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CAKE:
1 box yellow cake mix (I like Duncan Hines)
1 pack instant vanilla pudding mix (4 serving size)
1 1/3 cup water
4 eggs
1/2 cup cooking oil
1 1/3 cups coconut
1 cup or more of chopped pecans
FROSTING:
4 T butter
2 cups coconut
1 8 oz pack cream cheese
2 t milk
3 1/2 cups powdered sugar
1/2 t vanilla
Directions:
Directions:
Pour cake into 2 or 3 greased and floured round cake pans. Bake at 350º degrees for 30 minutes. Melt 2 T butter in skillet, add 1/4 cup coconut, stir constantly until golden brown. Spread on paper towel to cool. Cream 2 T butter with cream cheese, add milk, beat in sugar, blend in vanilla, and stir in 1 3/4 cups coconut. Spread between layers of cake and on top and sides. Top with golden browned coconut.
Personal Notes:
Personal Notes:
I modified this from a recipe Vanette Sonnier was famous for, but hers was so much more involved. I had to find a short cut. Hope you enjoy it.

 

 

 

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