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Easy Italian Cream Cake Recipe

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This recipe for Easy Italian Cream Cake is from The Nedostup Family Cookbook Project, 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 (16.25-ounce) package white cake mix
3 large eggs
1 1/4 cups buttermilk
1/4 cup vegetable oil
1 cup coconut flakes
2/3 cup chopped pecans, toasted

Cream Cheese Frosting:
1 (8 oz.) package cream cheese, softened
1/2 cup unsalted butter, softened
1 (16 oz.) package powdered sugar
2 teaspoons vanilla extract
1 cup chopped pecans, toasted
1-1/2 cups flaked coconut
Directions:
Directions:
1. Mix the white cake mix, eggs, buttermilk, and vegetable oil together with an electric mixer at medium speed until well mixed. Stir in coconut and pecans. Pour into 2 greased and floured 9-inch round cake pans.

2. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans, and cool completely on wire racks.

3. Make the frosting by beating the 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, coconut, and pecans.
Number Of Servings:
Number Of Servings:
8-12 servings
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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