Cream Italian 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


16 ounces Cream Cheese, softened

1 cup butter, unsalted and softened

2 tsp Vanilla Extract

4 cups Confectioners Sugar


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

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

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


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


Nutrition Information:


Amount Per Serving: CALORIES: 1152 | TOTAL FAT: 81g | SATURATED FAT: 42g | TRANS FAT: 0g | UNSATURATED FAT: 33g | CHOLESTEROL: 253mg | SODIUM: 477mg | CARBOHYDRATES: 99g | FIBER: 3g | SUGAR: 90g | PROTEIN: 12g

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