This Quick Italian Cream Cake delivers rich Southern flavor with less effort! Packed with shredded coconut, chopped pecans, and finished with a tangy cream cheese frosting, this moist, tender cake is a classic crowd-pleaser—perfect for birthdays, holidays, or potlucks.
Ingredients
For the Cake:
- 1 box white cake mix
- 1 cup buttermilk
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sweetened shredded coconut
- ½ cup chopped pecans
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 3½ to 4 cups powdered sugar
- Pinch of salt
- Optional garnish: extra chopped pecans and coconut
Instructions
- Preheat & Prep
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or two 8-inch round cake pans. - Make the Cake Batter
In a large mixing bowl, beat together the cake mix, buttermilk, oil, eggs, and vanilla extract until smooth and creamy (about 2 minutes). Fold in coconut and pecans. - Bake
Pour batter into prepared pan(s). Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely. - Make the Frosting
Beat cream cheese and butter together until fluffy. Add vanilla and salt, then gradually mix in powdered sugar until desired consistency is reached. - Frost and Decorate
Spread frosting over the cooled cake. Garnish with extra chopped pecans and shredded coconut if desired. - Chill & Serve
Chill for at least 30 minutes before slicing for cleaner cuts. Serve chilled or at room temperature.
Tips
- Use buttermilk for extra moisture and flavor—don’t skip it!
- Toast your pecans and coconut before folding them in or garnishing for more depth.
- For layer cakes, chill layers before frosting to prevent sliding.
- Use an offset spatula for smooth, even frosting.
Variations and Substitutions
- Cake Mix: Yellow or butter cake mix also works great.
- Nuts: Swap pecans for walnuts or leave them out for a nut-free version.
- Coconut-Free: Omit coconut for a more traditional vanilla cake.
- Mini Cakes: Bake in cupcake tins for personal-sized Italian Cream Cakes!
FAQs
Can I make this cake ahead of time?
Yes! This cake tastes even better the next day. Store covered in the fridge up to 3 days.
Can I freeze it?
You can freeze the unfrosted cake layers. Thaw overnight in the fridge, then frost.
Is this recipe nut-free?
It can be! Simply omit the pecans.
Can I use homemade cake batter instead of boxed mix?
Absolutely—just replace with your favorite white or yellow cake recipe.
Serving Suggestions
- Serve with coffee or espresso for a lovely afternoon treat.
- Pair with fresh berries or a dollop of whipped cream for a light contrast.
- Add a drizzle of caramel or white chocolate sauce for extra indulgence.
- For holidays, top with red and green sprinkles or candied fruit!
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