Cream Italian Cake

Italian Cream Cake is a classic cake that has been loved for generations. Your family is going to be thrilled with the flavor of this cake, go ahead and make it yours so your family is able to enjoy a classic.

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This is a rich and perfectly thick coconut and pecan filled cake batter that is simple to put together. This is one of those cakes that people see and just know it has to be the perfect taste because of the way it looks.

This cake is truly a labor of love that your family is sure to realize with each and every bite. This cake, when combining the coconut and the pecans, is a dream cake.

The two ingredients pair up perfectly, so when combined in one simple and delicious cream cake, it is absolute heaven.

Frequently Asked Questions:

            Should I toast the Coconut or the pecans?

Neither the coconut nor the pecans need to be toasted for the cake itself. However, if you would like to toast either or both for garnishing the cake after putting the frosting on, that is a great idea. I generally toast a small amount of the coconut to add to the top after the frosting.

            Do I have to use buttermilk?

The buttermilk is what adds the creaminess to the cake. I would not skip the buttermilk, the flavor of the buttermilk also adds another layer of yummy to the cake.

            Do I need to refrigerate the cake?

The cake can sit on the counter for a few hours. However, it is always better to keep the cake covered and then placed into the refrigerator.

            Can I make my own white cake?

Yes, you could make your own recipe for a white cake. I just wanted to make this recipe a little easier for those that do not have much available time.

What do you need to make Cream Italian Cake

            Cake:

                        1 box white cake mix, I used Betty Crocker

                        1 tsp Vanilla Extract

                        1 ¼ cup Buttermilk

                        3 large eggs

                        ¼ cup Oil

                        1 ½ cup Coconut, shredded

                        ½ to ¾ cup Pecans, chopped

            Frosting:

                        16 ounces Cream Cheese, softened

                        1 cup butter, unsalted and softened

                        2 tsp Vanilla Extract

                        4 cups Confectioners Sugar

How to make Cream Italian Cake

FIRST STEP:

Preheat the oven to 350*

Grease and flour 2-9 inch round cake pans

In a large bowl combine the cake mix, eggs, oil, Buttermilk and Vanilla Extract and beat well

Fold the Coconut and the pecans into the batter

SECOND STEP:

Pour the batter into the two prepared baking pans, evenly

Bake for 22 to 25 minutes, until a toothpick comes out clean

Remove, set aside and cool to room temperature

Once the cakes are cooled, remove from the pans

THIRD STEP:

In a medium bowl combine the Cream Cheese, butter, Vanilla and the Confectioners Sugar, beat until smooth

a)

b)

Place one cake layer on a cake plate, cover the top with frosting

Place the second cake layer on top of the frosted first layer and top with frosting

Frost the sides of the cake

OPTIONAL:

You can sprinkle chopped pecans and toasted coconut on the top of the cake if desired

Enjoy!

YUM!

Cream Italian Cake

Cream Italian Cake

Yield: 6
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

  •             Cake:
  •                         1 box white cake mix, I used Betty Crocker
  •                         1 tsp Vanilla Extract
  •                         1 ¼ cup Buttermilk
  •                         3 large eggs
  •                         ¼ cup Oil
  •                         1 ½ cup Coconut, shredded
  •                         ½ to ¾ cup Pecans, chopped
  •             Frosting:
  •                         16 ounces Cream Cheese, softened
  •                         1 cup butter, unsalted and softened
  •                         2 tsp Vanilla Extract
  •                         4 cups Confectioners Sugar

Instructions

FIRST STEP:

Preheat the oven to 350*

Grease and flour 2-9 inch round cake pans

In a large bowl combine the cake mix, eggs, oil, Buttermilk and Vanilla Extract and beat well

Fold the Coconut and the pecans into the batter

SECOND STEP:

Pour the batter into the two prepared baking pans, evenly

Bake for 22 to 25 minutes, until a toothpick comes out clean

Remove, set aside and cool to room temperature

Once the cakes are cooled, remove from the pans

THIRD STEP:

In a medium bowl combine the Cream Cheese, butter, Vanilla and the Confectioners Sugar, beat until smooth

Place one cake layer on a cake plate, cover the top with frosting

Place the second cake layer on top of the frosted first layer and top with frosting

Frost the sides of the cake

OPTIONAL:

You can sprinkle chopped pecans and toasted coconut on the top of the cake if desired

Enjoy!

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 1152Total Fat: 81gSaturated Fat: 42gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 253mgSodium: 477mgCarbohydrates: 99gFiber: 3gSugar: 90gProtein: 12g