Servings: 12
Prep Time: 20 minutes
Bake Time: 15–17 minutes per layer
Chill Time: 2 hours
Difficulty: Easy
Soft, Rich Cake with Coconut, Pecans, and Cream Cheese Frosting
This Cake Mix Italian Cream Cake is incredibly soft and fluffy with toasted pecans and coconut baked right into the layers. Finished with a rich cream cheese frosting, it tastes like a bakery-style cake with very little effort.
Perfect for holidays, birthdays, or any time you want an impressive dessert.
Ingredients
For the Cake
- 1 box white cake mix (16.25 oz)
- 3 eggs
- 1 1/4 cups buttermilk
- 1/4 cup vegetable oil
- 1 can flaked coconut (3.5 oz)
- 2/3 cup chopped toasted pecans
- 3 tbsp rum, optional
For the Frosting
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 16 oz powdered sugar
- 2 tsp vanilla extract
- 1 cup chopped toasted pecans
How to Make It
1. Prepare the Pans
Preheat oven to 350°F.
Grease and flour three 9-inch cake pans.
350^\circ\mathrm{F}
2. Make the Batter
Beat together:
- Cake mix
- Eggs
- Buttermilk
- Vegetable oil
Mix until smooth.
Fold in coconut and pecans.
3. Bake
Divide batter between pans.
Bake 15–17 minutes.
Cake is done when toothpick comes out clean.
4. Cool
Cool in pans 10 minutes.
Remove and cool completely.
If using rum, sprinkle 1 tablespoon over each layer.
5. Make Frosting
Beat cream cheese and butter until smooth.
Add powdered sugar and vanilla.
Stir in pecans.
6. Assemble
Layer cake and frosting.
Frost top and sides.
7. Chill
Refrigerate at least 2 hours before slicing.
Tips
- Toast the pecans first for deeper flavor.
- Keep refrigerated because of the cream cheese frosting.
- Garnish with extra pecans and coconut if desired.
Final Thoughts
This cake tastes like you spent all day baking, but the cake mix makes it easy.
The combination of fluffy cake, toasted pecans, coconut, and creamy frosting makes every bite rich and unforgettable.
