Instructions
Make the Cake
Step 1: Prep
Preheat your oven to 350°F. Grease and flour three 9-inch round cake pans. (A little extra effort here means the cakes will release cleanly later.)
Step 2: Mix the Batter
In a large bowl, combine the cake mix, eggs, buttermilk, and vegetable oil. Beat with an electric mixer on medium speed for 2 minutes. The batter should be smooth and well combined.
Step 3: Add the Good Stuff
Stir in the flaked coconut and ⅔ cup of toasted chopped pecans by hand. Don’t overmix—just fold until everything is evenly distributed.
Step 4: Fill the Pans
Divide the batter evenly among the three prepared pans. A kitchen scale helps if you want to be precise, but eyeballing it works too.
Step 5: Bake
Bake for 15-17 minutes, or until a toothpick inserted in the center of a layer comes out clean. These cakes are relatively thin, so keep an eye on them—they can go from done to overbaked quickly.
Step 6: Cool
Let the cakes cool in their pans on wire racks for 10 minutes. Then carefully turn them out onto the racks to cool completely. Don’t rush this—warm cake will melt your frosting later.
Step 7: Add Rum (If Desired)
If you’re using the rum, sprinkle it evenly over each cooled cake layer. Let it soak in for about 10 minutes before frosting.
Make the Frosting
Step 1: Cream the Base
In a medium bowl, beat the softened cream cheese and butter together with an electric mixer on medium speed until smooth and creamy. No lumps allowed.
Step 2: Add the Sugar
Gradually add the powdered sugar, about a cup at a time, beating well after each addition. Keep going until the frosting is light, fluffy, and spreadable.
Step 3: Finish It
Stir in the vanilla extract and the remaining 1 cup of toasted chopped pecans. Give everything a final mix until combined.
Assemble the Cake
Step 1: Layer
Place one cake layer on your serving plate or cake stand. Spread a generous layer of frosting over the top. Add the second layer, more frosting, then the third layer.
Step 2: Frost the Outside
Use the remaining frosting to cover the top and sides of the cake. An offset spatula makes this easier, but a butter knife works too. Don’t worry about perfection—a rustic, homey look suits this cake.
Step 3: Chill
Refrigerate the assembled cake for at least 2 hours before slicing. This helps the frosting set and makes for cleaner slices. It also gives the flavors time to meld.
Tips for Success
Toast your pecans. This step is worth the few extra minutes. Spread them on a baking sheet and toast at 350°F for 5-7 minutes, watching carefully so they don’t burn. Toasting deepens their flavor and keeps them crunchy in the finished cake.
Use full-fat cream cheese. Low-fat versions have more water and can make your frosting runny. For the best texture, stick with regular cream cheese.
Soften ingredients properly. Cold cream cheese and butter won’t beat into a smooth frosting. Let them sit at room temperature for about an hour before starting.
Don’t skip the chill time. A cold cake slices much more cleanly than a room-temperature one. Those 2 hours in the fridge make all the difference.
Variations to Try
Skip the rum – Just leave it out. The cake is still delicious.
Add citrus – Stir a teaspoon of orange or lemon zest into the frosting for brightness.
Go nut-free – Omit the pecans in both the cake and frosting. Add extra coconut for texture instead.
Make it a sheet cake – Pour the batter into a greased 9×13 pan and bake for 25-30 minutes. Frost right in the pan for a simpler dessert.
Toast the coconut – For even more flavor, toast the flaked coconut lightly before adding it to the batter.
Storage
Refrigerator: Store the cake covered in the fridge for up to 5 days. The flavors actually improve after a day or two.
Freezer: This cake freezes beautifully. Freeze unfrosted layers wrapped tightly in plastic wrap and foil for up to 3 months. Or freeze the finished cake (without the 2-hour chill) and thaw overnight in the refrigerator before serving.
Recipe at a Glance
Prep time: 20 minutes
Bake time: 15-17 minutes
Chill time: 2 hours
Total time: About 2 hours 40 minutes
Servings: 12-15 slices
Difficulty: Easy (thanks to that cake mix)
That’s it. A beautiful, layered Italian cream cake that tastes like it came from a fancy bakery—but started with a box. Make it for a birthday, a holiday, or just because it’s Wednesday and you deserve something special.
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