Is your sister’s birthday approaching and you’re thinking of baking a cake at home? If you’re looking for a quick and delicious Italian cream cake recipe, you’ve come to the right place! This Italian dessert requires just 10 minutes of prep time and takes 45 minutes to bake. Keep reading for the recipe!
INGREDIENTS
Cake:
- 1 package white cake mix
- 3 large eggs
- 1 ¼ cups buttermilk
- ¼ cup vegetable oil
- 1 can shredded coconut
- ⅔ cup chopped toasted pecans
- 3 tbsp rum
Cream Cheese Frosting:
- 1 package cream cheese
- ½ cup butter
- 1 package powdered sugar
- 2 tsp vanilla extract
- 1 cup chopped toasted pecans
INSTRUCTIONS
- In a bowl, combine the white cake mix, eggs, buttermilk, and vegetable oil. Use an electric mixer to beat for 2 minutes. Then, add the chopped pecans and shredded coconut, mixing well.
- Grease three cake pans and evenly divide the batter among them. Bake at 350°F for 15–17 minutes, or until the cakes are cooked through.
- Once baked, remove the pans from the oven and allow the cakes to cool for about 10 minutes. After cooling, carefully remove the cakes from the pans and place them on wire racks.
- If desired, drizzle rum over the top layers of the cakes and let them sit for 10 minutes.
- For the frosting, beat the cream cheese and butter together in a bowl at medium speed until smooth. Gradually add the powdered sugar and continue beating until fluffy. Stir in the vanilla extract and toasted pecans.
- Once the cakes have cooled completely, spread the cream cheese frosting on each layer, including the top and sides of the cake. Let the cake chill for 2 hours before slicing. Enjoy!
