Easy Italian Cream Cake Recipe Snack On Meat

A Cake Full of Sweet Surprises

I have always loved this cake. It feels like a big, sweet hug. The coconut makes it soft and moist. The pecans give it a little happy crunch.

My grandson calls it the “confetti cake” because of the white coconut flakes. It just looks so joyful sitting on the table. Doesn’t that sound like a lovely treat?

Mixing Up the Memories

Let me tell you about the first time I made this. I was so nervous. I thought I had ruined it by adding the nuts. I still laugh at that.

But those nuts were the best part! They made the cake special. This matters because sometimes our little “mistakes” turn into the best things. What’s a happy mistake you’ve made in the kitchen?

The Secret to a Happy Cake

First, blend your cake mix with the eggs, buttermilk, and oil. Mix it for two minutes until it’s smooth. Then, gently fold in the coconut and pecans.

Pour the batter into three greased pans. Bake it until a toothpick comes out clean. Your kitchen will smell amazing. This waiting is the hardest part!

A Little Extra Magic

Once the cake layers are totally cool, you can add a fun step. You can brush a little rum on them. This is completely optional.

It gives the cake a warm, grown-up flavor. Let it sit for ten minutes to soak in. Fun fact: This trick works with a little strong coffee, too, if you prefer.

Cloud-Like Frosting

The frosting is my favorite part to make. Beat the soft cream cheese and butter together. It gets so creamy. Then slowly add the powdered sugar.

Stir in the vanilla and more chopped pecans. Now you frost between the layers and all over the outside. Be generous with it!

The Final, Important Wait

You must let the cake chill in the fridge. Wait at least two hours. I know it is tempting to cut right in.

But this wait matters. It lets the flavors get to know each other. The cake becomes firm and perfect for slicing. Do you think you can wait, or is it too hard?

Why We Share Food

This cake has seen many birthdays and quiet Tuesday nights. It is not just about eating something sweet. It is about sharing a moment.

That is the real magic of baking. It brings people together. What is a cake or dish that always makes you think of someone you love?

Ingredients:

Ingredient	Amount	Notes
White cake mix	1 box
Eggs	3 large
Buttermilk	1¼ cups
Vegetable oil	¼ cup
Shredded coconut	1 (14 oz) can
Toasted pecans, chopped	⅔ cup	For the cake
Rum	3 tbsp	Optional
Cream cheese, softened	1 (8 oz) package	For the frosting
Butter, softened	½ cup	For the frosting
Powdered sugar	1 (16 oz) package	For the frosting
Vanilla extract	2 tsp	For the frosting
Toasted pecans, chopped	1 cup	For the frosting

My Easy Italian Cream Cake

This cake always reminds me of my friend Maria. She brought it to a church picnic years ago. I just had to have the recipe. It looks so fancy, but it starts with a simple cake mix. That is my little secret. I love how the coconut makes it so moist. The toasted pecans give it a nice little crunch. Doesn’t that sound wonderful?

Let’s get our three round cake pans ready. Grease them up well so the cakes don’t stick. (My hard-learned tip: I always use the butter wrapper for this. It works perfectly!) Now, let’s make some magic.

Step 1: Grab a big bowl. Put the cake mix, eggs, buttermilk, and oil inside. Use your mixer on it for two minutes. You want it to be nice and smooth. I still watch the clock for this part. It makes me feel like a real scientist.

Step 2: Now for the good stuff. Gently stir in the shredded coconut and toasted pecans. The kitchen will smell amazing. Pour this lovely batter into your three pans. Try to make them even. Then pop them in the oven.

Step 3: Bake them at 350°F. They are done when a toothpick poked in the middle comes out clean. This usually takes about 15 to 17 minutes. Let the cakes cool in their pans for 10 minutes. Then, carefully move them to a wire rack. They need to cool all the way. Patience is key here.

Step 4: Time for the frosting! Beat the soft cream cheese and butter together. Go slow when adding the powdered sugar. Otherwise, you will have a sweet, white cloud in your kitchen. I may have learned that the hard way. Finally, stir in the vanilla and more pecans.

Step 5: Now for the fun part. Frost between each cake layer. Then cover the whole outside. Don’t worry if it’s not perfect. That just shows it’s made with love. Do you like lots of frosting or just a little? Share below! Put the whole cake in the fridge for two hours. This helps it set so you get a perfect slice.

Cook Time: 15–17 minutes
Total Time: 3 hours (with chilling)
Yield: 12 servings
Category: Dessert, Cake

Three Fun Twists to Try

This cake is like a good friend. It is wonderful just as it is. But sometimes, it is fun to dress it up a little. Here are a few ideas I have tried over the years. They always make people ask for the recipe.

Pina Colada Cake: Use coconut cake mix instead of white. Add a cup of crushed pineapple to the batter. It will taste like a tropical vacation.

Chocolate Lover’s Dream: Swap the white cake mix for a chocolate one. The chocolate and coconut are a match made in heaven. My grandson loves this version.

Orange Sunshine Cake: Add the zest of one orange to the batter. Use orange juice instead of rum for the brush-on step. It is so bright and cheerful.

Which one would you try first? Comment below!

Serving It Up Sweet

A slice of this cake is a treat all on its own. But you can make it extra special. I like to put a few extra toasted pecans on top. A little sprinkle of coconut looks pretty too. For a party, add a dollop of whipped cream on the side. Fresh berries like strawberries are also a lovely touch.

What should you drink with it? A cup of strong coffee is my go-to. The bitterness pairs so well with the sweet cake. For a festive touch, a small glass of sweet dessert wine is nice. Or just a tall, cold glass of milk. It is a classic for a reason. Which would you choose tonight?

Keeping Your Italian Cream Cake Fresh

This cake is best kept in the fridge. Cover it tightly with plastic wrap. It will stay delicious for up to four days.

You can also freeze it for later. Wrap individual slices in plastic. Then place them in a freezer bag.

I once forgot a slice on the counter overnight. It was a little dry the next day. That taught me to always use the fridge.

Storing it right means no waste. You can enjoy your hard work for days. This is why it matters so much.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Cake Problems

Is your cake too dry? You might have baked it too long. Check it a few minutes early next time.

I remember when my frosting was too runny. My butter was too soft. Now I make sure it is just cool to the touch.

Are the layers sticking to the pan? Always grease your pans well. A little flour dusting helps too.

Fixing small issues builds your confidence. You learn something new every time you bake. This makes your food taste even better.

Which of these problems have you run into before?

Your Italian Cream Cake Questions Answered

Q: Can I make this cake gluten-free?

A: Yes! Just use a gluten-free white cake mix. It works just the same.

Q: Can I make it ahead of time?

A: Absolutely. Bake the layers a day early. Frost it the next day.

Q: I don’t like pecans. What can I use?

A: You can leave them out. Or try walnuts for a different crunch.

Q: Can I make a smaller cake?

A: Sure. Just cut all the ingredients in half. Use two smaller pans.

Q: Is the rum flavor important?

A: Not at all. It is a fun extra. The cake is wonderful without it.

*Fun fact: Toasting pecans makes their flavor richer and nuttier.*

Which tip will you try first?

A Little Note From My Kitchen

I hope you love making this cake. It always makes my kitchen feel cozy. Sharing it with family is the best part.

I would love to see your creation. Your beautiful cake could inspire another baker. Please share a picture with me.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Olivia Hartwell.