Italian Cream Cake
Servings: 10
There is something about a light and rich, moist Italian Cream Cake that just makes me feel happy. Maybe it’s the delicious combination of coconut and creaminess, or maybe it’s the fact that it is so darn easy to make.
Ingredients
- 1 Box White cake mix
- 3 Large eggs
- 1 ¼ C. Buttermilk
- ¼ C. Vegetable oil
- 3 ½ oz. Shredded coconut flakes
- ⅔ C. Chopped pecans
- Cream cheese frosting
Instructions
- Preheat the oven to 350 degrees.
- Add the white cake mix, vegetable oil, eggs and buttermilk to a mixing bowl, and blend until smooth and creamy.
- Fold the pecans and shredded coconut into the batter.
- Evenly distribute the batter between 3 well greased 9 inch cake pans.
- Bake for 15-20 minutes until cooked through.
- Set the cakes on a wire rack to cool completely.
- Remove the cakes from the pans, and stack on top of each other, placing cream cheese frosting between each layer.
- Ice the top and sides of the cake with the cream cheese frosting.
- Chill for several hours before serving.
Nutrition
Calories: 218kcal | Carbohydrates: 14g | Protein: 4g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Cholesterol: 57mg | Sodium: 138mg | Fiber: 2g | Sugar: 10g