Cream Italian Cake

Delight in the rich flavors and creamy texture of Cream Italian Cake, a decadent treat that blends the simplicity of white cake with the indulgence of coconut and pecans. This dessert is a fusion of moist layers filled and frosted with a velvety cream cheese buttercream, offering a perfect balance of sweetness and nutty crunch.

Whether served as a dessert for a special occasion or enjoyed as a comforting slice with coffee, this cake promises to be a memorable addition to any gathering. Elevate your baking repertoire with this easy-to-follow recipe that delivers a taste of homemade elegance in every bite.

Cream Italian Cake

Ingredients

Cake:

1 box white cake mix, I used Betty Crocker

1 tsp Vanilla Extract

1 ¼ cup Buttermilk

3 large eggs

¼ cup Oil

1 ½ cup Coconut, shredded

½ to ¾ cup Pecans, chopped

Frosting:

16 ounces Cream Cheese, softened

1 cup butter, unsalted and softened

2 tsp Vanilla Extract

4 cups Confectioners Sugar

Instructions

Preheat the oven to 350*

Grease and flour 2-9 inch round cake pans

In a large bowl combine the cake mix, eggs, oil, Buttermilk and Vanilla Extract and beat well

Fold the Coconut and the pecans into the batter

Pour the batter into the two prepared baking pans, evenly

Bake for 22 to 25 minutes, until a toothpick comes out clean

Remove, set aside and cool to room temperature

Once the cakes are cooled, remove from the pans

In a medium bowl combine the Cream Cheese, butter, Vanilla and the Confectioners Sugar, beat until smooth

Place one cake layer on a cake plate, cover the top with frosting

Place the second cake layer on top of the frosted first layer and top with frosting

Frost the sides of the cake

OPTIONAL:

You can sprinkle chopped pecans and toasted coconut on the top of the cake if desired

Enjoy!

Notes:

Room Temperature Ingredients: Ensure the cream cheese, butter, and eggs are at room temperature before starting. This ensures smoother mixing and better incorporation of ingredients.

Proper Mixing Technique: When mixing the cake batter, avoid overmixing once the dry ingredients are added. Overmixing can result in a dense cake instead of a light and fluffy texture.

Fold in Additions: When adding the shredded coconut and chopped pecans to the batter, gently fold them in using a spatula or spoon. This prevents overmixing and keeps the cake airy.

Even Cake Layers: To ensure even baking and uniform layers, divide the cake batter evenly between the two prepared cake pans. You can use a kitchen scale for precision.

Checking Doneness: Use the toothpick test to check if the cakes are done. Insert a toothpick into the center of the cake—if it comes out clean or with a few crumbs, the cakes are ready.

Cooling Cakes: Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack. Let them cool completely before frosting to prevent the frosting from melting.

Frosting Consistency: For a smooth and spreadable frosting, ensure the cream cheese and butter are softened properly. Beat the frosting ingredients until smooth and creamy, scraping down the sides of the bowl as needed.

Layering and Frosting: Place the first cake layer on a flat surface or cake plate before frosting to ensure stability. Spread an even layer of frosting on top of each cake layer and then frost the sides evenly.

Optional Garnish: Sprinkle chopped pecans and toasted coconut on top of the cake for added flavor and decoration. This enhances the visual appeal and adds a delightful crunch.

Storage: Store the frosted cake in the refrigerator due to the cream cheese frosting. Cover loosely with plastic wrap or store in an airtight container to keep it fresh.

Nutrition Information:

YIELD: 6 SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different brand of white cake mix?

Yes, you can use any brand of white cake mix you prefer.

Follow the instructions on the box for mixing ingredients before adding the additional ingredients listed in this recipe.

Can I substitute the buttermilk with regular milk?

While buttermilk adds richness and tanginess to the cake, you can substitute it with regular milk.

To mimic buttermilk, add 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes before using.

How do I know when the cakes are done baking?

Insert a toothpick into the center of the cakes after 22-25 minutes of baking.

If it comes out clean or with a few crumbs clinging to it, the cakes are done.

Can I make the frosting ahead of time?

Yes, you can prepare the frosting ahead of time and store it in the refrigerator.

Let it come to room temperature and beat it briefly to restore its creamy texture before frosting the cake.

Should I toast the coconut and pecans before adding them to the batter?

Toasting the coconut and pecans can enhance their flavor and add a nice crunch to the cake.

Simply spread them on a baking sheet and toast in a preheated oven at 350°F (175°C) for about 5-7 minutes, stirring occasionally.

How should I store leftover cake?

Store leftover cake in an airtight container in the refrigerator due to the cream cheese frosting.

It will keep well for several days.

Can I freeze this cake?

Yes, you can freeze the cake layers before frosting.

Wrap them individually in plastic wrap and then foil.

Thaw in the refrigerator overnight before frosting and serving.

What can I do if my frosting is too thin or too thick?

If the frosting is too thin, add more confectioners sugar, a tablespoon at a time, until desired consistency is reached.

If it’s too thick, add a small amount of milk or cream and beat until smooth.

Can I omit the nuts if I have allergies or preferences?

Yes, you can omit the pecans if desired.

The cake will still be delicious with just the shredded coconut.

How can I decorate the cake for a special occasion?

Aside from optional pecans and toasted coconut, you can decorate the cake with fresh berries, edible flowers, or chocolate shavings for an elegant touch.