Cream Italian Cake



1 box white cake mix, I used Betty Crocker

1 teaspoon vanilla extract

1 ¼ cup buttermilk

3 large eggs

¼ cup oil

1 ½ cups coconut, grated

½ to ¾ cup pecans, chopped


16 ounces cream cheese, softened

1 cup butter, unsalted and softened

2 teaspoons vanilla extract

4 cups icing 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

Stir the coconut and pecans into the batter

Pour the batter evenly into the two prepared pans

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

Remove, set aside and let cool to room temperature

Once the cakes have cooled, remove from the molds

In a medium bowl, combine cream cheese, butter, vanilla and icing sugar, beat until smooth

Place a layer of cake on a cake plate, cover top with frosting

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

Frost the sides of the cake


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


Nutrition Information:


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

See also  Chinese Pepper Steak

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