Description

Enjoy a luscious triple-layer dessert that comes together quickly using clever pantry shortcuts for a professional finish. This Italian Cream Cake features a moist crumb packed with coconut and toasted pecans, all enveloped in a rich and velvety cream cheese frosting.

Ingredients

1 box (15.25 oz) white cake mix
3 large eggs
1 1/4 cups (295 ml) buttermilk
1/2 cup vegetable oil
1 cup sweetened shredded coconut
1 1/2 cups chopped toasted pecans, divided
3 tablespoons (45 ml) rum (optional)
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
In a large mixing bowl, beat the white cake mix, eggs, buttermilk, and vegetable oil on medium speed for two minutes until the batter is smooth.
Gently fold in the shredded coconut and 1/2 cup of the toasted pecans using a spatula until evenly distributed.
Divide the batter equally between the prepared pans and bake for 15 to 17 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes in their pans for 10 minutes, then transfer to wire racks; brush the tops with rum while still warm if using.
To make the frosting, beat the softened cream cheese and butter until smooth, then gradually add powdered sugar one cup at a time until fluffy.
Stir in the vanilla extract and the remaining cup of toasted pecans by hand.
Assemble the cake by frosting between each layer and then coating the top and sides, then chill for at least two hours before slicing.

Notes

For the cleanest slices, use a sharp serrated knife and wipe it clean between every cut. If you want to make this cake ahead of time, it can be stored in an airtight container in the refrigerator for up to three days, as the moisture from the oil and buttermilk helps it stay tender.

Prep Time: 20 mins
Cook Time: 17 mins
Category: Dessert
Method: Baking
Cuisine: Southern