Italian cream cake

Indulge in the rich and decadent flavors of Italian cream cake, a delightful dessert made with a white cake mix, toasted coconut, and cream cheese.

This classic treat features layers of moist white cake infused with the subtle sweetness of coconut, complemented by a creamy and luscious cream cheese frosting.

Adorned with a generous sprinkling of toasted coconut, this beloved cake offers a perfect harmony of textures and flavors.

Whether enjoyed as a centerpiece for special occasions or as a delightful ending to a memorable meal, Italian cream cake is a timeless favorite that brings joy and satisfaction with every heavenly bite

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RECIPE​

Ingredients

• 1 1/2 CUPS CHOPPED PECANS
  
• 12 OZ. FLAKED COCONUT (RESERVE 1/2 CUP UNBAKED FOR CAKE BATTER)
  
• 4 OZ. CREAM CHEESE ROOM TEMP.
  
• 1/2 STICK SALTED BUTTER ROOM TEMP.
  
• 3 EGGS
  
• 1 BOX WHITE CAKE MIX
  
• 1 CUP BUTTERMILK
  
• 1/2 CUP WARM WATER

1. Preheat oven to 350 degrees.
2. Toast pecans with coconut (minus reserved coconut) until golden brown. Watch closely and mix during bake time. Set aside to use in cake batter and icing.
3. Using an electric mixer and mixing bowl, mix cream cheese with butter until creamy. Add eggs, cake mix, buttermilk, and water.
4. Beat on med/low for 1 1/2 minutes.
5. Add 1/2 cup of toasted coconut with pecans and 1/2 cup of unbaked coconut to cake batter. Mix well.
6. Divide batter into 3 well-greased and floured round cake pans. 
7. Bake until middle rises and cake begins to release from sides of pan. Do not open the oven to check for at least 25 minutes.
8. Make our Italian Cream icing and add toasted coconut and pecans. Ice cooled layers and top with remaining coconut.
9. Serve! This cake must be refrigerated.

Printable Recipe - Italian cream cake