“The secret to this Italian Cream Cake lies in the combination of textures and flavors. The moistness from the crushed pineapple, the crunch from the pecans, and the subtle chewiness of the coconut create a dessert that is as satisfying to bite into as it is to taste. Paired with the creamy, slightly tangy frosting, this cake delivers a slice of indulgence that’s sure to impress at any gathering.”
Ingredients
For the Cake:
- 1 box of yellow cake mix
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1/2 cup chopped pecans
- 1/2 cup crushed pineapple, drained
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
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Instructions
1. Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line them with parchment paper for easy removal).In a large mixing bowl, combine the yellow cake mix, buttermilk, vegetable oil, eggs, and vanilla extract. Using a hand mixer or stand mixer, beat on medium speed for 2-3 minutes, or until the batter is smooth and no lumps remain.
Gently fold in the shredded coconut, chopped pecans, and drained crushed pineapple using a spatula. Be sure the ingredients are evenly distributed to ensure every bite has a balance of textures and flavors.
2. Bake the Cakes:
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center of each cake comes out clean.Allow the cakes to cool in the pans for 10 minutes, then carefully turn them out onto a wire rack to cool completely.
3. Make the Cream Cheese Frosting:
In a large mixing bowl, beat the softened cream cheese and butter together until light and fluffy. Gradually add the powdered sugar, one cup at a time, while continuing to beat on low speed. Once all the powdered sugar is incorporated, mix in the vanilla extract. Increase the speed to medium-high and beat until the frosting is smooth and creamy.4. Assemble the Cake:
Place one cake layer on a serving plate or cake stand. Spread a generous layer of cream cheese frosting on top. Carefully place the second cake layer on top and frost the top and sides of the cake evenly. Use a spatula to smooth the frosting or create decorative swirls.5. Garnish (Optional):
For extra flair, sprinkle the top with additional shredded coconut, chopped pecans, or a few pineapple chunks. - Store leftovers in an airtight container in the refrigerator for up to 5 days. Enjoy this classic dessert with a modern twist!
