Ingredients
Method
Make the Cake
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large mixing bowl, combine the yellow cake mix, buttermilk, vegetable oil, and eggs. Mix until well combined.
- Fold in the shredded coconut and chopped pecans until evenly distributed.
- Divide the batter equally among the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Make the Frosting
- In a medium mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, mixing until the frosting is light and fluffy.
Assemble the Cake
- Once the cake layers are completely cool, place one layer on a serving plate and spread a layer of frosting on top.
- Add the second layer and repeat the frosting process.
- Place the final layer on top and spread frosting over the entire cake, smoothing it out as desired.
- Decorate the top with additional chopped pecans and shredded coconut, if desired.
- Slice and serve your delicious Italian Cream Cake!
Nutrition
Notes
For an extra touch, you can add a drizzle of caramel sauce on top before serving.