My new favorite! This incredibly delicious Italian Cream Cake is made with buttermilk, coconut, pecans, and a hint of rum. It is something that I have never tried before, but gosh this cake is awesome, soft with cream cheese coconut frosting and chopped nuts on top. The loveliest cake I’ve made so far.
1 (16.25-ounce) package white cake mix (I used Duncan Hines Moist Deluxe)
3 large eggs
1 1/4 cups buttermilk
1/4 cup vegetable oil
1 (3 1/2-ounce) can flaked coconut
2/3 cup chopped pecans, toasted
3 tablespoons Rum (optional)
For the Cream Cheese Frosting
1 (8-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 (16-ounce) package powdered sugar
2 teaspoons vanilla extract
1 cup chopped pecans, toasted
How to make Italian Cream Cake
Step 1: Beat the cake mix, eggs, buttermilk, and oil with an electric mixer at medium speed for 2 minutes.
Step 2: Then, stir in the coconut and pecans.
Step 3: Pour the batter into 3 greased and floured 9-inch round cake pans.
Step 4: Place inside the oven and bake for 15 to 17 minutes at 350 degrees. Insert a toothpick in the middle, once it comes out clean the cake is done.
Step 5: Remove the pans from the oven and cool the cakes in the pan for 10 minutes. Then, transfer on wire racks to cool completely.
Step 6: If desired, sprinkle the cake layers evenly with rum and it rest for 10 minutes.
Step 7: Evenly spread the cream cheese frosting between the layers of each cake, on top and sides as well. Place inside the fridge to chill for 2 hours before serving. Slice and enjoy it!
To make the Cream Cheese Frosting
Step 1: Use an electric mixer to beat the cream cheese and butter at media speed until smooth.
Step 2: Slowly add in the powdered sugar while beating continuously until light and fluffy.
Step 3: Mix in the vanilla and pecans.
Step 4: Frost the cooled cake with the cream cheese frosting.
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