Italian Cream Cake

Instructions

Make the Cake:

1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.

2. In a large bowl, combine the cake mix, buttermilk, eggs, oil, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes, until smooth.

3. Gently fold in the shredded coconut and chopped pecans until evenly distributed.

4. Divide the batter evenly between the prepared pans. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.

5. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely. Remove parchment paper before assembling.

Make the Frosting:

1. In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.

2. Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.

3. Mix in the vanilla extract until fully incorporated and the frosting is fluffy.

Assemble the Cake:

1. Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting over the top.

2. Carefully place the second layer on top. Frost the top and sides of the cake with the remaining frosting.

3. For best results, refrigerate the cake for at least 1 hour before slicing to allow the frosting to set.

Tips:

• For extra flavor, lightly toast the pecans and coconut before adding to the batter.

• If the frosting is too soft to spread, chill it in the refrigerator for 15–20 minutes before using.

• Store leftovers covered in the refrigerator for up to 4 days.

Serve this luscious cake at your next celebration—each slice is a perfect balance of tender cake, chewy coconut, crunchy nuts, and velvety frosting.