Light, moist, and perfectly sweet, this Italian Cream Cake is a classic layered dessert loaded with coconut and toasted pecans, then finished with a rich and creamy frosting.
Prep time: 25 minutes
Bake time: 25 minutes
Yields: 12 servings
Ingredients
For the Cake:
1 box (about 15 oz) white cake mix
1 ¼ cups buttermilk
3 large eggs
¼ cup vegetable or canola oil
1 teaspoon vanilla extract
1 ½ cups sweetened shredded coconut
¾ cup chopped pecans
For the Frosting:
1 cup (2 sticks) unsalted butter, softened
1 package (8 oz) cream cheese, softened
4 cups powdered sugar
2 teaspoons vanilla extract
Instructions:
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