Italian cream cake is one of those desserts that feels special—layered, rich, filled with coconut and pecans, and draped in cream cheese frosting. It’s the kind of cake you’d order at a bakery or save for holidays.
But here’s the thing: it can be a bit fussy to make from scratch.
This version skips the fuss and keeps all the flavor. By starting with a simple white cake mix, you cut out most of the measuring and mixing without losing any of that signature taste. The result? A moist, tender, nutty, coconutty layer cake that tastes like it took hours—but secretly came together with almost no effort.
Why This Recipe Works
Starts with a cake mix – The hardest part is already done for you
All the classic flavors – Coconut, toasted pecans, tangy cream cheese frosting—they’re all here
Beautiful enough for company – Three layers, creamy frosting, fancy enough for any celebration
Actually doable on a weekday – Because sometimes you need a layer cake on a Tuesday
Ingredients
For the Cake
Ingredient Amount
White cake mix 1 (16.25-ounce) package
Large eggs 3
Buttermilk 1¼ cups
Vegetable oil ¼ cup
Flaked coconut 1 (3.5-ounce) can
Chopped pecans, toasted ⅔ cup
Rum (optional) 3 tablespoons
For the Cream Cheese Frosting
Ingredient Amount
Cream cheese, softened 1 (8-ounce) package
Butter or margarine, softened ½ cup
Powdered sugar 1 (16-ounce) package
Vanilla extract 2 teaspoons
Chopped pecans, toasted 1 cup
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