Italian Cream Cake

Light, moist, and perfectly sweet, this Italian Cream Cake is a classic layered dessert loaded with coconut and toasted pecans, then finished with a rich and creamy frosting.

Prep time: 25 minutes
Bake time: 25 minutes
Yields: 12 servings

Ingredients

For the Cake:

• 1 box (about 15 oz) white cake mix

• 1 ¼ cups buttermilk

• 3 large eggs

• ¼ cup vegetable or canola oil

• 1 teaspoon vanilla extract

• 1 ½ cups sweetened shredded coconut

• ¾ cup chopped pecans

For the Frosting:

• 1 cup (2 sticks) unsalted butter, softened

• 1 package (8 oz) cream cheese, softened

• 4 cups powdered sugar

• 2 teaspoons vanilla extract

Instructions:

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